Monday, May 11, 2009

Podcast! Italian Wedding Soup

You might be wrong if you thought this would be a heavy soup…if you use turkey, it’s light, warming and sooo delicious! Escarole is bitter if eaten raw, but when you heat it, the bitterness softens a bit, and the flavor is wonderful.

Italian Wedding Soup

1 head Escarole washed, dried and chopped

Approx 1 lb. Ground Turkey, Beef, Pork or any combination

3 Tb. Parmesan Cheese

2 Tb. Parsley, chopped

1 Egg White

1 clove of Garlic, put through a press

2 tsp. Salt

Good grinding of Pepper

8 C Chicken Broth

1 can Canellini Beans, rinsed and drained.

Prepare escarole and set aside. Mix the next 7 ingredients well and make tiny meatballs. If the mixture starts sticking to your hands, dip your palms in cool water, and continue. Heat the broth on the stove, add the meatballs and the beans. Allow to heat at medium, covered for 5 minutes. Remove the top, add the escarole and cover again. Allow to heat for 10 min more. Check to see that escarole has wilted and will mix into the soup. The meatballs should be floating at the surface. Serve with a good grating of Parmesan cheese, and some good bread, toasted with olive oil and salt drizzled on top.


Make the meatballs ahead, freeze on cookie sheets, then drop into a zip top bag for an easier meal in the future. Set the meatballs out to thaw before you put them into the soup

Check out the ingredients for this recipe on sale on the Picky Produce Page!

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