This was the recipe I made for September’s frozen food cooking club. I made 15 servings to give away (3 for each of the 5 girls). I interpreted it from Giada De Laurentiis’ recipe found here; http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-wedding-soup-recipe/index.html My husband does not really like soup, he is more like a pizza and mac and cheese kind of guy, but he looks forward to when I make this.
Italian Wedding Soup
This recipe was for 8 servings so I made 2.5 times this amount. This is what my freezer looked like.
1 small onion finely chopped or grated
1/3 cup chopped fresh Italian parsley- my garden did not have enough fro my 2.5 times this so I used some dried
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground turkey
Freshly ground black pepper
12 cups low-sodium chicken broth
1/2 pound curly endive, coarsely chopped
1/2 pound of escarole
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and turkey. Using 1 Tb for each, shape the meat mixture into meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs, endive, and escarole and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve or freeze for up to 3 months.