Often served at Italian weddings, this soup symbolises the union of different ingredients coming together to create a harmonious blend, much like a marriage. With tender meatballs, delicate orzo pasta and a nourishing broth enriched with fresh vegetables, every spoonful of this soup is a testament to the love and care that goes into Italian cooking.
Ingredients:
- ½ pound extra lean ground beef
- 1 large egg, lightly beaten
- 2 tablespoons dry breadcrumbs
- 1 tablespoon grated Parmesan cheese
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- 5 ¾ cups chicken stock
- 2 cups thinly sliced escarole
- 1 cup uncooked orzo pasta
- ⅓ cup finely sliced carrot
Method of cooking:
Make the meatballs: In a bowl, combine the ground beef, egg, breadcrumbs, Parmesan cheese, basil and onion powder. Form the mixture into small, bite-sized meatballs.
Cook the meatballs: Place the meatballs on a baking sheet and bake in a preheated 350°F (175°C) oven for about 10-15 minutes, or until browned and cooked through.
Make the soup: Bring the chicken stock to the boil in a large saucepan. Add the thinly sliced escarole, the uncooked orzo pasta and the finely chopped carrot.
Combine and bring to the boil: Add the cooked meatballs to the soup. Reduce the heat to low and cook for about 10 minutes or until the orzo is tender.
Serve: Check the seasoning and adjust with salt and pepper if necessary. Serve the soup hot, garnished with extra grated Parmesan cheese if desired.
