elow).
Before serving, while soup is simmering add very slowly
In a large heavy soup pot or dutch oven over
br>Using 1/2 teaspoon for each, shape the meatball mixture
an. Bake at 350 degrees for 15-18 minutes or until
For the soffritto, process all ingredients
eed to be prepared differently for this soup. Omit 1 Tablespoon of
Using 1 1/2 teaspoons for each, shape the meat mixture
en to 350 degrees.
For the meatballs,.
In
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.
I like to cook the orzo separately and then add it to the soup at the end.
Put the rest of the ingredients in a large stock pot and bring to a boil and then simmer for at least an hour.
When serving, put soup in bowls and sprinkle with parmesan cheese if desired, you could also serve it with Italian bread for slopping up the broth.
omewhere around 40 meatballs). Bake for 30 minutes, until cooked through
he Soup function according to manufacturer's instructions; set timer for 3
ou prepare the soup.
To make the soup, heat the olive
tock.
In a large soup pot add 1 tbsp olive
whole celery sticks, bouillon & boil for 45 minutes take out chicken
Cook pasta according to package directions.
Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm.
In the same skillet, saute the onion, carrot and celery in remaining oil until tender.
Add the meatballs, cream of chicken soup, spinach, chicken broth, thyme, salt, pepper and reserved chicken.
Cover and cook for 4 to 6 minutes or until heated through.
Drain pasta; stir into skillet.
Sprinkle with cheese.
First mix in a large pot the chicken soup and endive (or Swiss chard).
Bring this to a boil. Add in the hard boiled eggs. While stirring the soup, mix mix in the beaten eggs and cheese, then simmer.
Next to make the meat balls to add to soup.
Mix all ingredients well. roll out into small meatballs. You can either bake, fry or boil them. To boil them, bring 3 cups water to a boil. Then add half of the meatballs to the water and boil for 2 minutes. Add the remaining meat balls to the boiling water and cook for 2 more minutes.
Prepare soup:.
Place chicken in a
n a baking sheet.
Soup:
Bring the broth to
heet and bake in oven for 5 minutes.
Remove and