Foody Schmoody...I'm JUST Cooking: Italian Wedding Soup & The Wednesday Roundup Week #8

The Wednesday Roundup is directly below recipe

I'm referring to the Italian Wedding Soup recipe as "The Post That Almost Wasn't". While my Italian Wedding Soup is delicious and easy to make, it just isn't pretty. I don't know if it was the lighting, or my bowl choices or what but it just doesn't look great. So I put the decision up to you, my readers. I asked on Facebook, if you wanted the recipe even though the look isn't deliciously appealing, and most of you said yes. So here it goes, the unpretty soup.

Italian Wedding Soup is one of the first dishes I made for my in-laws when I got married. Immediately, it became a favorite for them. It was easy enough to I made it as a first course for the holidays but after a while, I got sick of rolling all those little meatballs so I put it on the back burner, so to speak. I had just about forgotten about the soup, it's been about 5 years now since I made it but this time around, I was the one who had a hankering for it. I could not find my original recipe so I winged it and apparently making this soup is like riding a bike, it came together effortlessly and the result is divine.

In the past I never served this soup with a noodle or rice because I was serving it as a first course but since this time around I was serving it as a main course, I decided to add some cooked orzo. You may omit or replace with your favorite small pasta if desired.

ITALIAN WEDDING SOUP PRINT

Ingredients:

for the meatballs:

1 onion, grated or finely minced
1/4 C fresh parsley, chopped
1 egg
1 clove garlic, minced
1 tsp salt
1/8 tsp black pepper
1/3 C seasoned breadcrumbs
1/2 C Parmesan cheese, freshly grated
1 lb ground meat (combination of beef & pork is best, I used beef, pork & veal)

for the soup:

1 T olive oil
1 onion, diced
1 clove garlic, minced
10 C chicken broth
1 lb escarole, chopped coarsely
2 eggs
3 T Parmesan cheese, freshly grated
salt and pepper

Directions:

Start by making the meatballs. Stir together onion, parsley, egg, garlic, salt, pepper, breadcrumbs, and parmesan. Then add the meat and mix by hand to evenly distribute seasonings through the meat. Form into small bite sized balls and set aside.
Heat olive oil in a large soup pot. Add onion and garlic and cook 3-5 minutes until onions soften. Add broth and bring to a boil over medium high heat.
Add meatballs to boiling broth and lower heat to a simmer. Continue to simmer until meatballs are cooked through about 8-10 minutes. Add escarole and cook until tender, about 5 more minutes.
In a small bowl whisk eggs and parmesan cheese together. Slowly pour mixture into soup while constantly stirring. Allow to cook while stirring constantly about 2 minutes. Test for salt & pepper and season as needed.
Serve with additional shaved or grated parmesan if desired. (Add small pasta if desired)

It's week #8 of The Wednesday Roundup. I hope you are enjoying visiting all the amazing talent, I know I am.

If you've been featured, make sure to grab a button to show off!

And now onto the co-hostesses of this fabulous link up:

Britney @ The Princess & Her Cowboys

Instagram

Emily @ Love, Pasta & A Tool Belt

Rebecca @ Living Better Together

Instagram

One TIPsy Chick

Deauna @ Honesty's Protegee

Angela @ Lemoine Family Kitchen

Christine @ Foody Schmoody

It's not required but it would be your good deed of the day if you visited these amazingly talented featured bloggers and let them know you found them via The Wednesday Roundup.