An Italian Wedding

While the days have been pleasant, and we still need the rain, the nights are cold. What could be better on a cold night than soup? Tonight come on a journey with me as I make Italian Wedding Soup!

Ingredients
1/2 of a large onion, chopped
4 stalks of celery, chopped
3 carrots, chopped
3 TBS extra virgin olive oil
7 cloves of garlic, finely chopped
1 TBS Sherry
110 ounces chicken broth
1 1/2 #’s ground beef
2 eggs
1/2 – 3/4 cup of Italian bread crumbs
1 tsp dried basil
1 tsp onion powder
3 TBS Parmesan cheese, shredded
2 slices of ham steaks, diced
1 cup Orzo pasta
1 package of baby spinach
1 really good crusty bread

The onion, carrots and celery should be equal amounts when chopped up.

Onions, celery and carrots - Mirepoix

This blend in known as a “Mirepoix.” Heat the olive oil in your soup pot and then add the Mirepoix. While these ingredients are cooking, make your meatballs. Combine the beef, eggs. bread crumbs, basil, onion powder and Parmesan until well blended.

Meat, and other ingredients are combined and ready to be made into meatballs

Shape into meatballs no larger than one inch.

Meatballs are ready to be added

Cook the Mirepoix until they caramelize. Then add your garlic, and cook until the garlic softens.

Caramelized onions, celery, and carrots with garlic added

Then add the sherry and stir. Add the chicken stock. Heat until it boils, then add the meatballs slowly, and stir occasionally, until all are added. Add the Orzo pasta and the ham. Bring this to a boil, and then turn down to simmer. Let this cook for about 1/2 hour or so, and then add the spinach leaves. Stir these in until they wilt, and let the soup cook for another 5 minutes. When ready ladle into bowls. And add a bit of Parmesan to the bowl.

Soup's on!

Don’t forget the warm crusty bread!

Warm crusty bread!