Italian Wedding Soup

 

This soup is not a traditional dish served at marriage celebrations.

The name is believed to come from the way the flavors "marry."

 

Serves 4

 

1/2 pound Escarole

4 cups Chicken broth

1/4 cup Celery, diced

1/4 cup Onion, diced

1 ounce Pepperoni slices, cut into strips

Meatballs:

1/3 pound Ground chuck

1/4 cup Breadcrumbs

1/4 teaspoon Basil

1/4 teaspoon Oregano

1/8 teaspoon Garlic, granulated

Rinse and remove the stems from the escarole.

Add to boiling water and cook for 1 minute.

Drain well. Set aside.

Mix together the meatball ingredients.

Form them into the size of marbles.

Set aside. Heat the broth.

Add the celery and onions and simmer until the vegetables are soft.

Chop the escarole.

Add to the soup.

Add the pepperoni.

Drop in the meatballs and poach until fully cooked (about 10-15 minutes).

Check the seasonings.

Serve with crusty bread.

 

- Nick Sundberg