I wanted to make the Italian Wedding soup, but it turned out to be a really ordinary chicken macaroni soup. Don’t know if it’s supposed to taste like this, I’ve only tasted it once (and I don’t know if that’s authentic btw). I followed the recipe here and made the following adjustments:
1/2 pound extra-lean ground beef – I changed it to minced chicken, as mentioned by some of the reviewers, it tastes just fine.
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder – replaced by minced onions
5 3/4 cups chicken broth
2 cups thinly sliced escarole – couldn’t find escarole in Walmart, replaced by celery
1 cup uncooked orzo pasta – I used elbows pasta (macaroni) instead.
1/3 cup finely chopped carrot
In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.
Additional steps: I baked the meat balls in the oven for about 18 minutes, at 350F before adding them into the broth.
I separate the pasta from the soup so it doesn’t get mushy from soaking too long in the soup as LY packs for dinner.
Hmm.. Maybe I should try another recipe and see how different the soups turn out to be.