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California Italian Wedding Soup Rated: 5 out of 5 by 97 members Prep Time: 10 MinutesCook Time: 15 Minutes Ready In: 25 MinutesYields: 6 servingsINGREDIENTS:1/2 pound extra-lean ground beef1 egg, lightly beaten2 tablespoons Italian-seasoned breadcrumbs1 tablespoon grated Parmesan cheese2 tablespoons shredded fresh basil leaves1 tablespoon chopped Italian flat leaf parsley(optional)2 green onions, sliced (optional)5 3/4 cups chicken broth2 cups finely sliced escarole (spinach may be substituted) *we used spinach1 lemon, zested1/2 cup orzo (rice-shaped pasta), uncookedgrated Parmesan cheese for toppingDIRECTIONS:1. Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4 inch balls.2. Pour broth into a large saucepan over high heat. When boiling, drop in meatballs. Stir in escarole, lemon zest and orzo. Return to a boil; reduce heat to medium. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently. Serve sprinkled with cheese
clarification, please...the meatballs go into the soup raw, and then it only needs to cook for 10 minutes? And they really get cooked that way????