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Italian Wedding Soup recipe with Orzo needed
- Thread starter franinva
- Start date
This recipe is from a site that I visit. Most of the folks there are chefs, food writers,
authors of cookbooks, etc. The recipes are tried and true and very good.
http://www.wineloverspage.com/wineadvisor1/print070125.html
authors of cookbooks, etc. The recipes are tried and true and very good.
http://www.wineloverspage.com/wineadvisor1/print070125.html
This one is delicious and fast if you use pre-made meatballs
* Exported from MasterCook *
ITALIAN MEATBALL SOUP RAPIDO
Amount Measure Ingredient -- Preparation Method
1/4 cup olive oil
1 cup chopped onions
4 garlic cloves -- chopped
1 celery rib -- halved lengthwise and thinly sliced crosswise
2 carrots -- halved lengthwise and thinly sliced crosswise
5 1/4 cups reduced-sodium chicken broth (42 fl oz)
2 1/2 cups canned tomatoes -- with juice
26 refrigerated or frozen precooked meatballs (15 to 20 ounces)
2 cans small white beans -- (14-oz) drained and rinsed
2 cups baby spinach -- coarsely chopped
1/2 cup finely grated Parmigiano-Reggiano
3/4 teaspoon salt -- or to taste
1/4 teaspoon black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup orzo -- cooked
Heat 2 tablespoons oil in a 5- to 6-quart pot over high heat until hot but not smoking, then cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes. Stir in broth and tomatoes and bring to a boil, covered. Meanwhile, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs (do not thaw if frozen), turning occasionally, until browned all over, about 3 minutes. Add meatballs to soup along with beans, basil, and oregano and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes. Stir in spinach, cooked orzo, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute.
Source:
Adapted from Epicurious
- - - - - - - - - - - - - - - - - - -
NOTES : Very good - nice and fast if using precooked meatballs
* Exported from MasterCook *
ITALIAN MEATBALL SOUP RAPIDO
Amount Measure Ingredient -- Preparation Method
1/4 cup olive oil
1 cup chopped onions
4 garlic cloves -- chopped
1 celery rib -- halved lengthwise and thinly sliced crosswise
2 carrots -- halved lengthwise and thinly sliced crosswise
5 1/4 cups reduced-sodium chicken broth (42 fl oz)
2 1/2 cups canned tomatoes -- with juice
26 refrigerated or frozen precooked meatballs (15 to 20 ounces)
2 cans small white beans -- (14-oz) drained and rinsed
2 cups baby spinach -- coarsely chopped
1/2 cup finely grated Parmigiano-Reggiano
3/4 teaspoon salt -- or to taste
1/4 teaspoon black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup orzo -- cooked
Heat 2 tablespoons oil in a 5- to 6-quart pot over high heat until hot but not smoking, then cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes. Stir in broth and tomatoes and bring to a boil, covered. Meanwhile, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs (do not thaw if frozen), turning occasionally, until browned all over, about 3 minutes. Add meatballs to soup along with beans, basil, and oregano and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes. Stir in spinach, cooked orzo, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute.
Source:
Adapted from Epicurious
- - - - - - - - - - - - - - - - - - -
NOTES : Very good - nice and fast if using precooked meatballs