Souper Saturday!

Hello and Welcome!

I have been a bit remiss about blogging the past few days, I have been ill, so computer time was not a priority. I am on the mend, but still trying to take it easy. So here is just a comforting soup recipe for you.

Enjoy!



Italian Wedding Soup

Serves: 6

Ingredients:

* 1 Large egg
* 1/2 Lb.s lean ground beef
* 1/4 cup chopped parsley
* 2 Tbsp seasoned bread crumbs
* 2 Tbsp extra virgin olive oil
* 1 cup mirepoix (finely diced carrots, celery & onion)
* 1 carton (32 oz) chicken stock
* 2 cups fresh escarole, chopped
* 1/2 cup acini di pepe pasta
* Salt and pepper to taste
* Parmesan cheese grated

Directions:

1.) Beat egg slightly in medium bowl.
2.) Add ground beef, parsley, and bread crumbs.
3.) Mix well with clean hands.
4.) Form into small meatballs. (1 tsp ground beef mixture for each)
5.) Brown meatballs on all sides in olive oil in large soup pot on medium, about 5 min.
6.) Remove meatballs and drain off pan drippings into small bowl and set aside.
7.) Add mirepoix and reduce heat to medium-low.
8.) Cover mirepoix and cook, stirring occasionally, 6-8 min, until veggies are soft but not browned.
9.) Add meatballs and chicken stock.
10.) Bring to boil on high.
11.) Lower heat to medium and simmer for 5 min.
12.) Add escarole and return to a simmer on medium-high.
13.) Add pasta and simmer about 5 min until pasta is tender.
14.) Season to taste with salt and pepper.
15.) Ladle into bowls and garnish with parmesan cheese.


Have a great weekend and remember: Go Ahead & Indulge!