Italian Wedding Soup

This was Terry's week to choose a soup for our Sunday Slow Soupers. She picked an Italian Wedding Soup~ no surprise from our Teaberry, it is made with turkey meatballs and lots of veggies and spice. It is a great meal for a cold evening.

Next time I make it, I will double the meatballs and freeze half for another soup. I had a 'helper' in the kitchen and lost half my meatballs to him.


Italian Wedding Soup
Meatballs~
2 eggs beaten
1/2 cup grated Parmesan
1/2 cup Italian bread crumbs
3 Tbs chopped Italian parsley
3 cloves minced garlic
1 Tbs Worcestershire sauce
1# ground turkey (or ground meat of choice)
2 Tbs olive oil
spices: 3/4 tsp black pepper, 1 tsp allspice, 1/2 tsp nutmeg, 1/2 tsp cinnamon, 1 tsp salt
Mix everything together, and roll into tiny 1″ balls. Saute in the olive oil until lightly browned on the outside. Set aside and protect from scavengers.

Soup~
1 Tbs olive oil
1 cup chopped carrots
1 cup chopped onions
1/2 cup chopped celery
3 cloves minced garlic
3 diced strips of turkey bacon (or regular bacon)
1 Tbs balsamic vinegar
2 Tbs Marsala wine
2 quarts of chicken stock
1 cup orzo
1 Tbs dried oregano
4 fresh leaves of basil, chopped
3 cups of arugula
1/2 cup shredded Parmigiano for garnish
Saute the onions, celery, carrots, and garlic in large soup pot for 5 - 6 minutes. Add the turkey bacon and the balsamic vinegar, and let all the flavors mix and blend. Add the Marsala and let this cook down a little. When it is almost evaporated, add the chicken stock, orzo, meatballs, and oregano. Simmer this for about 15 minutes, til the orzo is soft. Add the arugula right at the end.


Y'all enjoy!
Sandi