Fall is a great time of year of a lot of things.  One of my many personal favorites is SOUP.  All kinds of soup.

A classic Italian-American soup is Italian Wedding Soup.  Did you know that Italian Wedding Soup is totally an Americanized dish?  That’s right.  Ask an Italian!  I bet you they won’t know what it even is.  According to Wikipedia, the term “wedding soup” is a mistranslation of the Italian language phrase “minestra maritata (“married soup”),” which is a reference to the fact that green vegetables and meats go well together.

How about that!?

Ingredients: 

-1 can low-sodium chicken stock

-14-16 meatballs (regular, chicken, or turkey)

-1 head of escarole, cored, trimmed, and coarsely chopped

-1 cup orzo pasta

-Salt & pepper

-2+ tablespoons olive oil

Directions:

I took a shortcut here and bought chicken meatballs from Stew Leonard’s.  You can certainly make your own, but many people don’t have the time to make meatballs on a week night ;)

Pan-sear the meatballs in a pan with a little bit of olive oil until golden brown & cooked part of the way through.

Fill a large pot of water half way up and bring to a boil.  Add as much chopped escarole into the pot as you can.  Add a tablespoon of salt & 2 tablespoons of olive oil.  Stir and let boil until tender.

You’ll know when it’s done when it changes color and reduces.

Next, add in 1 cup orzo, a can of low-sodium chicken broth, and the meatballs.  Let boil for about 6-10 minutes (until the pasta is soft, but slightly al dente & the meatballs are completely cooked).

Season to taste with a bit more salt & pepper.  

-Cristina