Pittsburgh Wedding Soup (Sandra)

PITTSBURGH WEDDING SOUP

If meatloaf mix isn't available, substitute 1 pound of 85 percent-lean ground beef. Serve with extra Parmesan cheese and a drizzle of extra-virgin olive oil.

Meatballs

• 2 slices hearty white sandwich bread, torn into pieces
• 1/2 cup milk
• 1 large egg yolk
• 1/2 cup grated Parmesan cheese
• 3 tablespoons chopped fresh parsley leaves
• 3 garlic cloves, minced
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1 pound meatloaf mix

Soup

• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves , minced
• 1/4 teaspoon red pepper flakes
• 3 quarts low-sodium chicken broth
• 1 large head kale or swiss chard, stemmed, leaves chopped (Sandra uses spinach)
• 1 cup orzo (pasta)
• 3 tablespoons chopped fresh parsley leaves
• Salt and pepper

For the meatballs: Using potato masher, mash bread and milk in large bowl until smooth. Add remaining ingredients, except meatloaf mix, and mash to combine. Add meatloaf mix, and knead by hand until well combined. Form mixture into 1-inch meatballs (you should have about 55 meatballs) and arrange on rimmed baking sheet. Cover with plastic wrap and refrigerate until firm, at least 30 minutes. (Meatballs can be made up to 24 hours in advance.)

For the soup: Heat oil in Dutch oven over medium-high heat until shimmering. Cook garlic and red pepper flakes until fragrant, about 30 seconds. Add broth and bring to boil. Stir in kale and simmer until softened, 10 to 15 minutes. Stir in meatballs and pasta, reduce heat to medium, and simmer until meatballs are cooked through and pasta is tender, about 10 minutes. Stir in parsley and salt and pepper to taste. Serve.

Note: Leftover soup can be refrigerated for up to 3 days.

Serves 6 to 8.

-- Cook's Country magazine

Read more: http://old.post-gazette.com/pg/07063/766117-107.stm#ixzz1pdQnDluN