Italian Wedding Soup

Ingredients  MEatballs  0.80 oz of ground pork  0.80 ox of ground beef  Italian seasoning  5 slices of Asiago bread  an egg  powdered garlic    Soup  9 cups of chicken stock  5-6 cloves of garlic  medium yellow onion  3 medium carrots  2-3 medium stalks of celery  cup of kale (finely chopped)  2 bay leaves  powdered garlic  ground pepper  sea salt  cup of orzo pasta

Ingredients

MEatballs

0.80 oz of ground pork

0.80 ox of ground beef

Italian seasoning

5 slices of Asiago bread

an egg

powdered garlic

Soup

9 cups of chicken stock

5-6 cloves of garlic

medium yellow onion

3 medium carrots

2-3 medium stalks of celery

cup of kale (finely chopped)

2 bay leaves

powdered garlic

ground pepper

sea salt

cup of orzo pasta

Dice your onions and garlic  Our 3 tbs of oil into the bottom of your medium stockpot  Cook the Garlic and onions until aromatic. While the onions and garlic are cooking, clean and coin the carrots and slice the celery into bite sized pieces.  Add the chicken stock, carrots, celery, bay leaves, and spices into the pot with the onions and garlic.  Cook on medium low heat and start on your meat balls.

Dice your onions and garlic

Our 3 tbs of oil into the bottom of your medium stockpot

Cook the Garlic and onions until aromatic. While the onions and garlic are cooking, clean and coin the carrots and slice the celery into bite sized pieces.

Add the chicken stock, carrots, celery, bay leaves, and spices into the pot with the onions and garlic.

Cook on medium low heat and start on your meat balls.

ut the Asiago bread into your food processor and process until the consistency of bread crumbs

ut the Asiago bread into your food processor and process until the consistency of bread crumbs

Add a cup of the Asiago bread crumbs, the beef, pork and egg into your mixing bowl.  Knead with your hands until everything is combined and then season with Italian seasoning and garlic.

Add a cup of the Asiago bread crumbs, the beef, pork and egg into your mixing bowl.

Knead with your hands until everything is combined and then season with Italian seasoning and garlic.

Using your hands, make tiny meatballs, using apx tsp of meat for each meatball. Set out a baking sheet to place the meatballs in an organized fashion.

Using your hands, make tiny meatballs, using apx tsp of meat for each meatball. Set out a baking sheet to place the meatballs in an organized fashion.

Take your biggest frying pan (yup we’re making meatballs, so it is not a skillet but a legit frying pan today), and pour a tsp of olive oil into the pan, taking care to move it around so the whole bottom is covered.  Heat the frying pan until it is hot and place the meatballs individually (I made 30) into the pan and keep turning to brown on both sides.

Take your biggest frying pan (yup we’re making meatballs, so it is not a skillet but a legit frying pan today), and pour a tsp of olive oil into the pan, taking care to move it around so the whole bottom is covered.

Heat the frying pan until it is hot and place the meatballs individually (I made 30) into the pan and keep turning to brown on both sides.

Five minutes after adding the meatballs, add the orzo and kale.  My comments:  I did not have bread crumbs or Parmesan cheese, which is wha the original recipe I found called for adding to the meatballs, but I did have Asiago cheese. The result was very good, but I would also try with the traditional recipe in the future. I would also say I would add the spices before mixing the meat with my hands in the meatballs, so everything would be more integrated, if making again. The recipe would be improved with the spices of raw oregano and basil, and in the future I would add these. I didn’t add basil because I was possibly thinking of sending some over to be enjoyed by my parents, and my Mamma is particularly not into strong basil flavor.  As a whole the recipe was very successful, and I totally intend on making again! Warms ya up on these cold nights!  I have been trying to make a soup every week and I find I am enjoying mastering these recipes which I only have in the past had access to at a store, restaurant or bastardized through a can!

Five minutes after adding the meatballs, add the orzo and kale.

My comments:

I did not have bread crumbs or Parmesan cheese, which is wha the original recipe I found called for adding to the meatballs, but I did have Asiago cheese. The result was very good, but I would also try with the traditional recipe in the future. I would also say I would add the spices before mixing the meat with my hands in the meatballs, so everything would be more integrated, if making again. The recipe would be improved with the spices of raw oregano and basil, and in the future I would add these. I didn’t add basil because I was possibly thinking of sending some over to be enjoyed by my parents, and my Mamma is particularly not into strong basil flavor.

As a whole the recipe was very successful, and I totally intend on making again! Warms ya up on these cold nights!

I have been trying to make a soup every week and I find I am enjoying mastering these recipes which I only have in the past had access to at a store, restaurant or bastardized through a can!