10 Days until Christmas
The final Christmas countdown is here. Hope you have all gotten a good jump on your holiday shopping. It’s a gray rainy day here in the Northeast, I have just a few more things to put together for the holidays so on days like this I want a meal that will warm me up but is fast and easy. I just love a good bowl of soup that won’t take all day to cook when I’m busy.
Here are two ways to make this soup, one is quick and easy the other requires just a bit more prep work but either are simple and delicious.
Simple Italian Wedding Soup
This is the standard version of the recipe
1/2 lbs lean ground beef*
1 egg, slightly beaten egg
2 tablespoons fine dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon EACH dried basil leaves and onion powder
2 32 oz cartons of chicken broth
2 cups thinly sliced fresh escarole or spinach*
1/2 cup (about 3 oz.) Orzo or Acini de pepe (small size soup pasta), uncooked
1/3 cup finely chopped carrot
Grated Parmesan cheese (Optional)
In medium bowl, combine meat, egg, bread crumbs, cheese and seasonings;
shape into 3/4-inch balls. In large saucepan, heat broth to boiling;
stir in meatballs, escarole or spinach, orzo and carrot. Return to a boil;
reduce heat to medium. Cook at a slow boil 10 minutes or until orzo
is tender and meatballs are heated through, stirring frequently.
Serve sprinkled with grated Parmesan cheese and serve with a nice crusty bread for dipping in the soup.
4 to 6 servings
*The quick and easy version is to use * 1 lb (about 30 meatballs in a package) of frozen Italian meatballs in place of making meatballs and substitute 1 10 oz. package of frozen chopped spinach for fresh escarole or spinach.