Today when I randomly selected a recipe to make for lunch I had no idea that this recipe would be one of my family's all time favorites. In the Sneaky Chef to the Rescue I found out that this soup wasn't served at weddings, it just stands for the "marriage" between meat and greens! The chicken broth and spices produce a scrumptious soup, and the meatball mixture is absolutely outstanding. The orzo compliments both very well, and we actually tripled the amount called for in the recipe. Kids love pasta, and when they eye something that possesses it, they will be more likely to consume it. Get it?
*Below I have included a sample of the recipe for Italian Wedding Soup. Also below is the Green Puree, which is used in the recipe. Please keep in mind that Missy Lapine was the author of this recipe, and you can find the full, precise extent in The Sneaky Chef to the Rescue.
Green Puree: To make about 2 cups of puree
Supplies You Will Need:
2 cups raw baby spinach (if using frozen, add only 1 cup)
2 cups broccoli (cut into florets)
1 cup sweet green peas, frozen
2 to 3 tablespoons water (use only as needed)
Process:
Rinse the spinach thoroughly. There are two ways to prepare this puree, and below I have included the faster one.
Microwave Version:
Place the broccoli in a microwave-safe bowl and cover with water. Microwave on high for 8-10 minutes. You want the broccoli to be especially tender. Add the peas for the last two minutes of the cooking process. Drain the veggies. Next, pulse the spinach in the food processor, which will reduce it significantly. Add the broccoli and peas, with a small amount of the water.
Store the Green Puree in the refrigerator for three days, or in the freezer for three months.
One Tip:
To save your purees, always store them in ice cube trays in the freezer. That way you are able to use them for much longer, and you don't spend a ton of time making the puree for only three days worth.
Italian Wedding Soup: Produces 8-10 decent servings
Supplies You Will Need:
Meatball Mixture:
1/4 cup oat bran
1/4 cup plain breadcrumbs
1 cup water
1 egg white
1/4 cup Green Puree (listed above)
2 tablespoons tomato paste
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic and onion powder
1/2 pound lean ground beef
Broth:
8 cups chicken broth
1/2 teaspoon garlic and onion powder
1/2 cup orzo (triple or quadruple for even more kid friendly effect)
Optional: 2 tablespoons grated Parmesan cheese for serving
Process:
Meatballs: (Make sure you prepare these first)
In a large bowl, combine the breadcrumbs and oat bran. Whisk in the egg white, Green Puree, tomato paste, Parmesan cheese, and powders. Add the ground beef and mix with your hands until fully incorporated. (you might see green specks; don't worry, these will disappear once the meatballs are cooked in the soup). Gently pinch off teaspoon sizes of meat to form a meatball. Roll out all the meat into meatballs and set aside.
Broth: (second step)
In a large soup bot, boil the chicken broth and powders over medium-high heat. Add the meatballs and orzo. Reduce heat to a simmer and stir occasional for 15 minutes, until the meatballs and orzo have fully cooked. Ladle the soup into bowls and top with salt, pepper, and grated Parmesan cheese. Serve warm.
Nutritional Facts: (New system)
Per serving: About 1 1/2 cups soup: Calories: 119, Total fat: 4.7g, Fiber: 1.4g, Protein: 12.7g, Sugars: 1.6g
Green Puree!!!
Thank you for viewing this delicious recipe by Missy Lapine. You can find the full extent in The Sneaky Chef to the Rescue on Amazon, Ebay, and bookstores everywhere! Purchase the book to find all the recipes. Below pictures are featured also! Feel free to leave comments, suggestions, ideas, and questions!Thank you!-
Grace Gilbert
Pictures Below!!!!!!!!!!!!!
Orzo and Chicken Broth...
Meatballs!!!
Meatball Mixture...
Broth Before Meatballs...
Soup is Simmering...
Finished Product!
mmm that looks so good!
ReplyDeleteIt is! Thank you! :)
ReplyDelete-Grace Gilbert
Hi!!! You know who this is :3
ReplyDelete