Description
Italian Wedding Soup coupled with risoni…orzo pasta… is a match made in heaven. See what I did there? Match made in heaven…like a marriage…that begins with a wedding…wedding soup… Italian Wedding Soup with Orzo… I just can’t help myself.
Ingredients
MEATBALLS:
2 lbs. ground meatball mix (beef, pork, veal) or ground sirloin
1 cup grated Romano cheese
1/2 cup chopped fresh parsley
4 plump garlic cloves, minced
1 cup Italian bread crumbs
2 large eggs, lightly mixed
1 tsp. kosher salt
1/2 tsp. ground black pepper
SOUP:
1 – 2 Tbsp. olive oil
12 cups reduced-sodium chicken broth
1 lb. escarole, cleaned well and coarsely chopped
2 cups small diced carrots
2 cups dried orzo
2 eggs
2/3 cup grated Romano cheese, plus more
salt & pepper, to taste
prepared meatballs
Instructions
MEATBALLS:
Combine all of the ingredients in a large mixing bowl.
Using your hands, mix ingredients together.
Shape into 1-inch meatballs (tiny). Set aside.
SOUP:
Over medium heat, add olive oil to the pot. (I use a Dutch oven).
Add about a dozen meatballs. Fry until browned and crispy on all sides.
Next, add the broth to the pot, bring to a boil.
Add the remaining meatballs, chopped escarole, and diced carrots. Cook for 15 minutes.
Add the pasta.
Simmer until the meatballs are cooked through and the pasta, greens, and carrots are tender.
In the meantime, in a small bowl whisk together the eggs and 2/3 cup cheese.
Add the egg mixture to the soup slowly, stirring with a fork to break up the eggs. About 1 minute.
Season with salt and pepper.
Ladle and serve with an extra sprinkling of Romano.
Enjoy!
Notes
Recipe adapted from my original Italian Wedding Soup.
