Monday - February 6, 2017 10:33 am

Italian Wedding Soup:

Written by
Rate this item
(0 votes)

Make approximately 40 – 1” to 1 ¼” meatballs from: ¾# ground beef, ¾# Italian sausage, 2/3 cup fresh bread crumbs, 2 cloves minced garlic, 3 Tbs parsley, 1/4cup grated Romano, 1/4cup grated Parmesan, 1 egg, 2 Tbs milk, & salt+pepper. Bake @ 350 degrees1/2 hour then set aside. To make soup: Brown in olive oil - 1 large onion minced, 3 carrots diced, 3 stalks celery diced – until veggies are soft. Add 10 cups chicken stock & ½ cup dry white wine. Bring to boil & add 1 cup small pasta (orzo, etc). Cook 8 minutes until pasta is tender. Add ¼ cup minced fresh dill & meatballs. Simmer 1-2 minutes. Salt & pepper to taste. Stir in 12 oz fresh baby spinach washed and trimmed. Cook 1 minute. Ladle into soup bowls and sprinkle w/grated fresh parmesan. (also can add chicken from making stock or a rotisserie one).

Read 1140 times

Leave a comment

Make sure you enter all the required information, indicated by an asterisk (*). HTML code is not allowed.

POPULAR

Coulee Region Cooks Podcasts

  • 05-18-2017 by Mike Hayes
    Tony Szak shared some Rubs, some Salmon, and a few tasty tricks of his kitchen.
    Created on 2017-05-23 10:53:39
  • 05-11-2017 by Mike Hayes
    Joe Foster shares tips and some great recipes from his desk at Signatures in Winona.
    Created on 2017-05-15 10:55:07
  • 04-27-2017 by Mike Hayes
    Alice P Clark shares some fun, easy, tasty treats.
    Created on 2017-05-03 10:45:26
  • 04-14-2017 by Mike Hayes
    New Head Chef at Twisted Moose Tim Fuhrman shares favorite recipes, and a few tricks.
    Created on 2017-04-15 10:56:28
  • 04-06-2017 by Mike Hayes
    Jim Bressi Brought news from the Kwik Trip Dairy, Switzerland and a few fondue recipes too
    Created on 2017-04-07 15:53:58