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.
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.Shape into meatballs no larger than one inch.Cook the Mirepoix until they caramelize. Then add your garlic, and cook until the garlic softens.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.Don’t forget the warm crusty bread!
[…] out some of my other soup recipes: Cream of Broccoli with Mushrooms Hot Sour Soup Italian Wedding Soup Sausage Artichoke Soup Navy Bean Soup Tortellini […]
Kat – this soup was better the second day!
YUMMY! I love hearty soups! That looks super delish Barb!!
Looks like another great recipe, and as it will be cold tonight, here as well, will have to try it out, Super Bowl time permitting!
Lovely meatballs!