italian wedding soup-wegmans

By momofsixplus1

Ingredients

• 1 large egg
• 1/2 lb lean ground beef
• 1/4 cup chopped italian parsley(flatleaf)
• 2 tbsp italian seasoned bread crumbs
• 2 tbsp wegmans basting oil
• 1 pkg(8oz) cleaned and cut mirepoix
• 1 carton(32oz) chicken culinary stock
• 1/3 of 15 oz pkg(about 2 cups) fresh chopped escarole
• 1/2 cup acini di pepe pasta
• salt and pepper to taste
• 2 tbsp italian blend grated cheese

Preparation

Step 1

beat egg slightly in medium bowl; add ground beef, parsley, and bread crumbs. Mix well with clean hands. Form into small meatballs, using about 1 tsp ground beef mixture for each.

Brown meatballs on all sides in basting oil in braising pan on MEDIUM, about 5 minutes. Remove meatballs, drain off all but 1 tbsp pan drippings.

Add mirepoix; reduce heat to MEDIUM-LOW. Cover, cook, stirring occasionally, 6-8 min until veggies are soft, but not browned.

Add meatballs and stock, bring to boil on HIGH. Lower heat to MEDIUM and simmer for 5 minutes. Add escarole; return to simmer on MEDIUM-HIGH. Add pasta; let simmer about 5 minutes until pasta is tender.

Season to taste with salt and pepper. Garnish each serving with grated cheese.