Italian Wedding Soup 2

Italian Wedding Soup 2

Here's my version of Italian Wedding soup, just made today, and pretty damn tasty, if I say so myself. Pretty low fat as well.

2 lbs ground chicken or turkey
2 eggs
1/2 cup Italian flavored breadcrumbs
1/2 cup pecorino romano cheese, pref. imported sheep's milk variety
milk for moistening
2 tsp Penzey's Italian seasoning
1 tsp salt
2 tbsp minced fresh parsley
liberal grindings of black pepper

Mix all ingredients except milk together in a bowl. Moisten with milk (about 1/3 cup or so). Mixture will be soft and very sticky and will not easily form balls. Don't worry.

Heat olive oil in a skillet and drop meatballs by spoonful into pan, in batches. Don't attempt to turn them until they are cooked on the bottom. Cook them on both sides. They need not be cooked through as you will finish them in the soup. Set aside in fridge while you make the rest of the soup.

3 quarts chicken stock
3 good sized onions, chopped
at least a ball of garlic, chopped
2 large bunches of escarole thoroughly washed (it can be sandy) and cut into chiffonade
1 (28 oz) can tomatoes, pref. imported, with juices
1 cup dry white wine
1 tbsp fresh rosemary
1 tsp fresh thyme (I happened to have some of this lying about, you don't really need it, but don't omit the rosemary)
1/2 cup prepared pesto, or one cup fresh basil leaves chopped generous pinch dried oregano, but don't go overboard
2 cans white cannellini beans, drained thoroughly

Saute onions and garlic in olive oil until golden brown. Add escarole, which should be a bit damp from washing. Toss around for a minute, then put the lid on and sweat for a few minutes until thoroughly wilted. Add stock, tomatoes (crush them up with your hands before adding to the soup), wine, and all herbs except for the basil or pesto. Add meatballs and beans and simmer one hour.

About 15 minutes before serving, stir in the pesto. Liberally grind black pepper over and correct for salt.

Serve over cooked pasta -- mini penne, ditalini or anying med small and stubby, with plenty of real (not in the can) Romano or Parmesan.



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