ITALIAN WEDDING (HOLIDAY) SOUP

ingredients

4 QUARTS CHICKEN BROTH
1 C. DICED CARROTS
1 C.COOKED ORZO
1 LARGE BUNCH ESCAROLE, CHOPPED
1 LB TINY MEATBALLS (SIZE OF FINGERNAIL)
SALT AND PEPPER TO TASTE
PARMESAN CHEESE

MEATBALLS FOR WEDDING SOUP

1/4 LB EACH OF GROUND CHUCK, PORK AND VEAL.
1 EGG
SEASONED BREAD CRUMBS (JUST ENOUGH TO HOLD MEAT TOGETHER)
SALT, PEPPER AND GARLIC POWDER TO TASTE.
2 T. CHOPPED PARSLEY (VERY FINE)
2 T. PARMESAN CHEESE

MIX ALL MEAT INGREDIENTS TOGETHER. FORM TINY MEATBALLS THE SIZE OF A LARGE FINGERNAIL. PUT ON A BAKING SHEET AND STORE IN FREEZER UNTIL SOLID. ADD TO SOUP FROZEN.

directions

ADD CARROTS TO SIMMERING CLEAR BROTH. COOK 10 MINS. ADD FROZEN MEATBALLS. COOK 10 MINS. ADD ESCAROLE. COOK 5 MINUTES. STIR IN COOKED ORZO. SERVE HOT WITH PARMESAN CHEESE. (YOU CAN ALSO ADD SMALL PIECES OF COOKED CHICKEN TO THE BROTH).

Source: ROSEANNE BROGNO