Yesterday I received the February issue of my fave Food & Wine and excitedly flipped through, checking out what I could cook NOW without having to buy new groceries! So super pumped to spy the recipe for Grace Parisi's Italian Wedding Soup. Nothing could be easier than this recipe! Of COURSE I changed it a bit, and I would say it turned out awesome!!
Italian Wedding Soup
8 cups chicken broth
1 large carrot, finely diced
1 rib celery, finely diced
1/4 cup orzo
1 lb lean ground pork
1/4 cup fresh grated parmesan cheese
1 clove garlic minced
1/4 cup Italian bread crumbs
2 cups baby spinach, chopped
1/3 cup fresh basil, sliced into ribbons
1 can white kidney beans, drained and rinsed
Bring chicken stock to a boil in a large pot. Add carrot & celery and continue boiling for another 5 minutes. Season with salt & pepper. Add the orzo and cook until al dente, about 7 minutes.
Meanwhile, in a bowl, combine pork with 1/4 cup of parmesan, the bread crumbs, garlic, salt & pepper. Form into 1 inch balls. Drop the balls into the boiling soup and simmer for another 5-10 minutes.
Stir in the spinach, basil and beans, and simer until everything is cooked through; another 5 or 6 minutes. Serve with extra parmesan cheese - instant awesomeness. Stay warm people!!
|nom nom nom|