Italian Wedding Soup

Italian Wedding Soup
Italian Wedding Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • For the meatballs:

  • 1/4

    cup uncooked bulgar, oatbran, or wheat germ

  • 1

    cup water

  • 1

    egg white

  • 1/4

    cup Green puree

  • 2

    tbsp tomato paste

  • 2

    tbsp grated Parmesean cheese

  • 1/2

    tsp garlic powder

  • 1/2

    tsp onion powder

  • 1/2

    lb lean ground beef

  • For the soup:

  • 8

    cups chicken broth

  • 1/2

    tsp garlic powder

  • 1/2

    tsp onion powder

  • 1/2

    cup uncooked bulgur, orzo, or small star shaped pasta

  • salt and pepper to taste

  • 2

    tbsp grated Parmesean cheese, optional

  • Optional extra: 2 cups thinly sliced escarole or spinach

Directions

To make meatballs: Place bulgar in a microwave safe bowl and add the water. Cover bowl with a wet paper towel and microwave on high for 3-4 minutes (checking and stirring every minute) until bulgar is soft. In a large bowl, whisk together the egg white, Green puree, tomato paste, Parmesean, garlic powder, onion powder, and softened bulgar. Add the ground meat and mix with your hands until well combined. Using damp hands, pinch off about a tsp of the mix per meatball and gently shape it into tiny sized balls. Set meatballs aside until broth is ready. For the broth: In a large soup pot, bring broth, garlic powder, and onion powder to a boil over medium high heat. Add the meatballs, uncooked bulgar(or pasta), and greens if using, to the boiling broth. REduce heat to a simmer and cook, stirring occassionally for 15 minutes. Ladle the soup into bowls and season with salt and pepper, to taste. Top with parmesean cheese if desired

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