This week’s Tastes Like Vintage recipe is from Tina, at CherryPrairie.
Fall weather makes me think of cozy evenings at home with soup simmering on the stove, warm crusty bread and homemade apple pie. So I thought I’d share the recipe for my hubby’s favorite soup.
Making the meatballs is a bit time consuming so hubby helps me roll the meatballs and I then I make the soup. It’s fun to cook together and it really seems to go quickly when you have help. Serve it with Parmesan cheese to sprinkle on the top and chunks of crusty french bread.
Italian Wedding Soup
- 1 lb ground beef
- 1 large egg
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 3 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 16 cups chicken broth
- 1 clove garlic (crushed in a garlic press or finely minced)
- 4 cups escarole thinly sliced
- 1 cup sweet onion thinly sliced
- salt & freshly ground black pepper to taste
- In a medium bowl combine: beef, egg, bread crumbs, cheese, oregano, garlic powder, 1/2 teaspoon salt (or less if desired), 1/4 teaspoon pepper.
- Shape into small meatballs (3/4 inch).
- In a large pot, heat broth to boiling, add salt and freshly ground pepper to taste.
- Stir in escarole, onion and meatballs.
- Bring soup to a boil and reduce heat to medium.
- Cook at a slow boil for 15-25 minutes.
- Soup is done when meatballs float to the top and escarole is wilted.
- Stir in a tablespoon of extra virgin olive if desired.
- Serve with grated Parmesan cheese.
Here are some vintage finds for serving your soup:
Contributed by Tina, CherryPrairie