Italian Wedding Soup

By junerodgers

Ingredients

• 1 Wegmans Large Egg
• 1/2 lb Food You Feel Good About 85% Lean Ground Beef
• 1/4 cup chopped Italian parsley (flat leaf)
• 2 Tbsp Italian Classics Seasoned Bread Crumbs
• 2 Tbsp Wegmans Basting Oil
• 1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Mirepoix
• 1 carton (32 oz) Food You Feel Good About Chicken Culinary Stock
• 1/3 of 15 oz pkg Food You Feel Good About Fresh Chopped Escarole (about 2 cups)
• 1/2 cup Wegmans Acini di Pepe Pasta
• Salt and pepper to taste
• 2 Tbsp Italian Classics Italian Blend Grated Cheese (Cheese Shop)

Details

Servings 7
Adapted from wegman.com

Preparation

Step 1

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.

2. Brown meatballs on all sides in basting oil in braising pan on MEDIUM, about 5 min. Remove meatballs; drain off all but 1 Tbsp pan drippings.

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

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

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


Chef Tip(s):

* Rinse hands occasionally with cool water as you make meatballs; it helps keep meat from sticking to hands.

* Browning meatballs in the braising pan makes this soup one-pot easy.