Storm the Cassoulet

Italian Wedding Soup

on February 29, 2012

Recipe by Fabio Viviani

Yields 6-8 servings of soup


1 lb. ground beef (80/20)

2 eggs

1/3 cup panko bread crumbs

3 Tbsp. Parmesan cheese, grated

3 quarts chicken broth

3 cups fresh baby spinach

1 cup carrots, diced

1 cup yellow onion, diced

1 cup celery, diced

2 cups orzo pasta

½ cup (to taste) extra virgin olive oil

Salt and Pepper to taste


Saute carrots, onion and celery in oil until soft and starting to brown.

While veggies sauté, make the meatballs: mix beef, eggs, breadcrumbs, parmesan, salt and pepper in a separate mixing bowl. Form into ½ inch balls, and set on a baking sheet.

Cook meatballs on the baking sheet in 375F degree oven for 12-15 minutes.

Stir in the spinach to the sautéing veggies and let it wilt.

Add chicken stock to veggies.

Let the mixture reduce on high heat.

Add pasta to soup to cook.

When meatballs are cooked, add them to the soup.

Boil 5 minutes and season with salt and pepper.



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