Ladyblue17
New member
Succulent Parmesan rich meatballs floating around in a rich broth,
surrounded by ribbons of egg and fresh spinach.
Too stinkin' good.
Step by step and photos on my blog if you are interested.
http://www.kokoscornerblog.com/mycorner/2011/02/italian-wedding-soup.html
or
http://tinyurl.com/4wkddb7
Here's the recipe I kinda used.
@@@@@ Now You're Cooking! Export Format
Italian Wedding Soup
soups/stews
Meat balls
1 small onion; grated
1/3 cup chopped Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon Salt
1 slice fresh white bread, crust trimmed; bread torn into pieces
1/2 cup grated parmesan cheese
8 ounces ground beef
8 ounces ground pork
freshly ground black pepper
Soup
12 cups low sodium chicken broth
1 pound curly endive; coarsely chopped
or 1 pound escarole
2 large eggs
2 tablespoons freshly grated parmesan cheese
salt, freshly ground black pepper
To make the meatballs: Stir the first 6 ingredients in a large bowl to
blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for
each, shape the meat mixture into 1-inch diameter meatballs. Place on
baking sheet.
To make the soup: Bring the broth to a boil in a large pot over
medium-high heat. Add the meatballs and curly endive and simmer until
the meatballs are cooked through and the curly endive is tender, about
6 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir
the soup in a circular motion. Gradually drizzle the egg mixture into
the moving broth, stirring gently with a fork to form thin strands of
egg, about 1 minute.
Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese
if desired.
Notes: Giada De Laurentis
Yield: 8 servings
Preparation Time: 00:35
** Exported from Now You're Cooking! v5.87 **
koko
--
Food is our common ground, a universal experience
James Beard
www.kokoscornerblog.com
Natural Watkins Spices
www.apinchofspices.com
surrounded by ribbons of egg and fresh spinach.
Too stinkin' good.
Step by step and photos on my blog if you are interested.
http://www.kokoscornerblog.com/mycorner/2011/02/italian-wedding-soup.html
or
http://tinyurl.com/4wkddb7
Here's the recipe I kinda used.
@@@@@ Now You're Cooking! Export Format
Italian Wedding Soup
soups/stews
Meat balls
1 small onion; grated
1/3 cup chopped Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon Salt
1 slice fresh white bread, crust trimmed; bread torn into pieces
1/2 cup grated parmesan cheese
8 ounces ground beef
8 ounces ground pork
freshly ground black pepper
Soup
12 cups low sodium chicken broth
1 pound curly endive; coarsely chopped
or 1 pound escarole
2 large eggs
2 tablespoons freshly grated parmesan cheese
salt, freshly ground black pepper
To make the meatballs: Stir the first 6 ingredients in a large bowl to
blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for
each, shape the meat mixture into 1-inch diameter meatballs. Place on
baking sheet.
To make the soup: Bring the broth to a boil in a large pot over
medium-high heat. Add the meatballs and curly endive and simmer until
the meatballs are cooked through and the curly endive is tender, about
6 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir
the soup in a circular motion. Gradually drizzle the egg mixture into
the moving broth, stirring gently with a fork to form thin strands of
egg, about 1 minute.
Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese
if desired.
Notes: Giada De Laurentis
Yield: 8 servings
Preparation Time: 00:35
** Exported from Now You're Cooking! v5.87 **
koko
--
Food is our common ground, a universal experience
James Beard
www.kokoscornerblog.com
Natural Watkins Spices
www.apinchofspices.com