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!?
-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
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.