••••ITALIAN WEDDING SOUP🍳🧀🍞🍚🌰🍖🥘🌱!!••••

(Source: The Big Book of Soup Taste of Home recipe & photos.  Nancy Deltona, Florida & Gather For Bread & Cokking Life to the Fullest)

••••ITALIAN WEDDING SOUP!!

••••INGREDIENTS••••

••1 EGG 

••3/4 CUP GRATED PARMESAN OR ROMANO

••CHEESE

••1/2 CUP DRY BREAD CRUMBS

••1 SMALL ONION, CHOPPED

••3/4 TEASPOON SALT,  DIVIDED

••1-1/4 TEASPOON PEPPER,  DIVIDED

••1-1/4 TEASPOONS GARLUC POWDER, 

••DIVIDED

••2 POUNDS GROUND BEEF

••2 QUARTS CHICKEN BROTH 

••1/3 CUP CHOPPED SPINACH

••1 TEASPOON ONION POWDER

••1 TEASPOON DRIED PARSLEY FLAKES

••1-1/4 CUPS COOKED MEDIUM SHELL PASTA

••COOKED CARROTS (OPTIONAL)

••••DIRECTIONS

1. IN A BOWL, COMBINE THE EGG, CHEESE,

BREAD CRUMBS, ONION, 1/4 TEASPOON 

SALT, 1/4 TEASPOON PEPPER AND 1/4 

TEASPOON GARLIC POWDER.  CRUMBLE

BEEF OVER MIXTURE AND MIX WELL. 

SHAPE INTO 1-INCH BALLS.

🍲🥕🌰🍲🥕🌰🍲🥕🌰🍲🥕🌰🍲🥕🌰🍲

2.  IN A SOUP KETTLE OR DUTCH OVEN, COOK THE MEATBALLS OVER MEDIUM 

HEAT UNTIL NO LONGER PINK; DRAIN. ADD

THE BROTH, SPINACH, ONION POWDER, 

PARSLEY, AND REMAINING SALT, PEPPER 

AND GARLIC POWDER; BRING TO A BOIL

REDUCE HEAT; SIMMER, UNCOVERED, FOR 5 MINUTES.  STIR IN PASTA; HEAT THROUGH.  YIELD: 12 SERVINGS (3 QUARTS).

••••ITALIAN WEDDING SOUP🥓🌰🥕🌶🍅🍷🍗🥔🍠🥗🌿👰!!••••

(Source: theinlander.com & young kwak photo and Clover restaurant & Cody Geurin)

****ITALIAN WEDDING SOUP!!

http://inlander.com

• Clover chef Travis Dickinson (front) and sous chef Cody Geurin

 

• Young Kwak

Clover's Italian Wedding Soup

This soup is a versatile and delicious way to include any seasonal vegetable,

with or without meat. Clover sous-chef Cody Geurin says he has also made

this soup with a variety of beans, grains or noodles.

4 ounces bacon, diced

8 ounces Italian sausage

2 medium leeks, whites only

1 medium parsnip

1 medium carrot

3 ribs celery

½ head fennel

6 cloves of garlic, sliced thin

1 medium poblano chile

1 medium red bell pepper

4 ounces tomato paste

4 ounces sherry

24 ounces tomato juice

3 quarts stock, chicken or veggie

2 medium Yukon gold potatoes, peeled and diced

1 Delicata squash

1 cup garbanzo beans, soaked and cooked separately

1 bunch kale

1 tablespoon cumin

3 bay leaves

1 teaspoon smoked paprika

½ teaspoon mustard powder

In  a separate pot, cook soaked garbanzo beans in salted water to desired texture. Al dente is perfect, as they will continue to cook in the soup. Dice all veggies to half-inch. In a heavy bottom pot, render bacon over medium heat, until halfway cooked. Add sausage, brown. Add mirepoix (leek, celery, carrot, parsnip); cook till the mix begins to soften. Add fennel, peppers and garlic and cook till softened. Stir in tomato paste and continue to cook for 2 minutes, stirring to avoid scorching. Deglaze with sherry and cook until thickened by the paste. Add stock and tomato juice; bring to simmer. Add dry spices, cooked beans, potatoes and squash; cook until potatoes are soft but not mushy (about 20 minutes). Add kale, cook for an additional 5 minutes. Season with fresh herbs, kosher salt, and pepper.

Makes one gallon

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