Italian Wedding Soup with Escarole
_ Ingredients
0.25 cup chopped fresh parsley
0.5 cup plain dry bread crumbs
0.25 cup freshly grated parmigiano-reggiano cheese
1egg, beaten
0.25 teaspoon ground black pepper
0.25 teaspoon kosher salt
2tablespoons extra virgin olive oil
1pound ground chicken or turkey
2 carrot, peeled and thinly sliced
1 extra large onion, chopped (about 1 1/2 cups)
2 stalks celery, chopped (about 1 cup)
2 cloves garlic, minced
0.5 cup dry white wine
2 cartons Swanson® Crafted Parmesan Chicken Brodo
1 head escarole, coarsely chopped
0.25 cup uncooked acini de pepe or ditalini or orzo pasta
_ How to Make It
Stir breadcrumbs, parsley, egg, cheese, salt and black pepper in a
large bowl. Add the chicken and mix thoroughly. Shape the chicken
mixture into about 25 meatballs. Line a rimmed baking
sheet with parchment paper. Place the meatballs on the baking sheet
and refrigerate for 12 minutes.
While the meatballs are chilling, heat the oil in an 8-quart saucepot
over medium-high heat. Add the carrots, celery, onion and garlic and
cook for 6 minutes or until tender-crisp, stirring occasionally.
Stir the broth and wine in the saucepot and heat to a boil. Reduce the
heat to medium .
Add the acini de pepe and cook for 6 minutes or until tender, stirring
occasionally.
Add the meatballs and cook for 7 minutes or until cooked through.
Stir in the escarole and cook just until wilted. Season to taste. Serve
hot with additional freshly grated cheese.
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