Escarole Soup (Italian Wedding Soup) - cooking recipe

Ingredients

1 medium onion, chopped
2 garlic cloves, chopped
2 tablespoons butter
1/2 teaspoon sugar
1 head well-rinsed escarole (chopped)
5 cups chicken stock
1/2 cup orzo pasta (oat seed sized pasta)
frozen chopped spinach
1/2 teaspoon salt
pepper
grated locatelli cheese (to garnish) or parmesan cheese (to garnish)
1 cup tiny meatballs, not browned (marble size)
Meatball recipe
ground meat, Italian breadcrumbs, grated locatelli cheese (or Parmesan)

Preparation

cook Onion in butter, 3 minutes.
add Garlic and cook an additional 3 minutes.
add Escarole and cook another 3 minutes.
add 2 cups stock, 1/2 teaspoons sugar, 1/2 teaspoons salt, pepper to taste.
simmer covered for 15 minutes.
add 3 cups stock and bring to a boil.
stir in Orzo, Meatballs, and Spinach.
simmer 15 minutes
garnish with grated locatelli cheese (or Parmesan).
When making this soup, consider getting a big pot and making a double batch. Everyone will want seconds and it's a great leftover.