Italian Wedding Soup

Italian Wedding Soup
Italian Wedding Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Meatballs:

  • 2

    eggs beaten

  • 1/2

    cup grated Parmesan

  • 1/2

    cup Italian bread crumbs

  • 3

    tablespoons chopped Italian parsley

  • 3

    cloves minced garlic

  • 1

    tablespoon Worcestershire sauce

  • 1

    pound ground turkey (or ground meat of choice)

  • 2

    tablespoons olive oil for cooking the meat balls

  • Spices:

  • 3/4

    teaspoon black pepper,

  • 1

    teaspoon allspice,

  • 1/2

    teaspoon nutmeg,

  • 1/2

    teaspoon cinnamon,

  • 1

    teaspoon salt (substitute something else for allspice,nutmeg,cinnamon)

  • Soup ingredients:

  • 1

    tablespoon olive oil

  • 1

    cup chopped carrots

  • 1

    cup chopped onions

  • 1/2

    cup chopped celery

  • 3

    cloves minced garlic

  • 3

    diced strips of turkey bacon (or regular bacon)

  • 1

    tablespoon balsamic vinegar

  • 2

    tablespoons Marsala wine

  • 2

    quarts of chicken stock

  • 1

    cup orzo

  • 1

    tablespoon dried oregano

  • 4

    fresh leaves of basil, chopped

  • 3

    cups of arugula

  • 1/2

    cup shredded Parmigiano for garnish

Directions

Meatballs: Mix everything together, and roll into 1″ balls. Saute in the olive oil until lightly browned on the outside. Set aside. Soup: Saute the onions, celery, carrots, and garlic in large soup pot for 5 - 6 minutes. Add the turkey bacon and the balsamic vinegar, and let all the flavors mix and blend. Add the Marsala and let this cook down a little. When it is almost evaporated, add the chicken stock, orzo, meatballs, and oregano. Simmer this for about 15 minutes, til the orzo is soft. Add the basil and arugula and cook for about 1 more minute. Serve with a sprinkling of Parmigiano for garnish.

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