Page 30 - 2016TOHCookbook

Italian Wedding Soup
Harper Family | PORT ST. LUCIE, FL
“Every Thanksgiving, my grandmother would make this soup and this would be our first course before the turkey was served. I remember as a little girl growing up and walking into my grandparents home on Thanksgiving and that deli- cious smell would greet you the moment they opened the door to their home.” LISA HARPER
INGREDIENTS
Serves 4
For the meatballs:
1 small yellow onion, diced 1⁄3 cup chopped fresh parsley 1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice white bread, torn into
small pieces, or 2 tablespoons
Italian bread crumbs
1⁄2 cup grated Parmigiano-Reggiano cheese 8 ounces ground beef
8 ounces ground pork
Ground black pepper
PREPARATION
For the soup:
12 cups chicken broth
1 cup orzo
1 pound escarole, chopped 2 large eggs
2 tablespoons grated
Parmigiano-Reggiano or Pecorino-Romano cheese, plus more for serving
Salt
Ground black pepper
1. To make the meatballs, in a bowl, mix together the onion, parsley, egg, garlic, salt and bread until combined. Stir in the cheese, beef and pork. Shape the meat mixture into meatballs about 1 inch in diameter and transfer to a large plate.
2. To make the soup, pour the broth into a large pot and bring to a boil over high heat. Stir in the orzo, escarole and meatballs, lower the heat to medium and simmer until the orzo and meatballs are fully cooked and the escarole is tender, 8 to 10 minutes.
3. Whisk the eggs and cheese in a bowl. Stir the soup while simultaneously using a fork to slowly drizzle in the egg mixture, forming thin strands of egg. Season the soup with salt and pepper. If desired, sprinkle additional cheese on top before serving.
PAGE 24 | UMASS DINING