Did you see there is snow in the forecast this week? What in the world?!? I will believe it when I see it. The kids would love it but it seems to always pass us by or snow everywhere around us. Italian Wedding Soup is great for cold weather whether it snows or not and it is by far the most requested soup in our home. Allen likes everything about it. The boys LOVE the meatballs and it has pasta and cheese which are Hollins’ favorite foods. It’s a good way to get them to eat their greens too.
I double the meatballs and flash-freeze half of them on a baking sheet lined with parchment paper. Then when they are frozen remove from freezer and place them in a freezer-safe bag. Return to freezer until you are ready to make more soup!
Meatballs
8 oz lean ground beef
8 oz ground pork
1 egg, beaten
1 small grated onion
2 garlic cloves, minced
1/4 cup dried breadcrumbs
1/2 cup grated parmesan
1/4 fresh Italian parsley, finely chopped
Salt and pepper, to taste
Mix all ingredients with your hands until combined thoroughly. Roll into small meatballs with your hands and place on wax paper covered baking sheet(s). If I have doubled the recipe, I put one baking sheet in to freezer to flash freeze the meatballs. When they are frozen through, I put them in a big ziplock bag back in the freezer for the next time. The other sheet I set next to the stove to add to the soup when ready.
Soup
14 cups good chicken broth/ stock
2 heads of escarole, chopped (can substitute spinach)
3/4 cup acini di pepe pasta
2 heads of escarole, chopped (can substitute spinach)
1/2 cup acini di pepe pasta
2 eggs, beaten
2 tbsp parmesan, grated parmesan
Bring chicken broth to a slow boil over medium heat. Add meatballs slowly to the broth. Simmer meatballs for about ten minutes stirring very carefully so you don’t break up the meatballs. Add the pasta. Cook, stirring occasionally for 10-15 more minutes. Add escarole. In a small bowl, stir together the beaten eggs and grated parmesan. Once escarole has wilted add the egg-parmesan mixture in small strands with a fork. Cook 10 more minutes. Serve in bowls with extra fresh parm on top!
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