joec
New member
Or as we called it "That Again".
That Again (Italian Wedding Soup)
Meat Balls:
2 lbs ground beef
1 lbs ground pork
2 eggs
Italian bread crumbs enough to bind
salt, pepper, and garlic powder to taste
Mix and roll into small round balls about two teaspoons of mixture each
Put into refrigerate about 30 minutes.
Soup
1 lg onion diced
2 stalks of celery diced
3 cloves of garlic minced
2 lbs. of potatoes into bite size dice
4 carrots diced
1 lb. of sweet peas (frozen or canned drained)
1 stick of butter
Fresh parsley (garnish)
Parmesan cheese
Put enough olive oil into stock pot to cover bottom then sweat the onions, celery until soft. Add garlic once onions and celery are done being careful not to burn.
Add 8 cups of chicken stock to pot as well as potatoes, carrots and peas then bring to a boil. Once it come to a boil reduce to a simmer and add the meat balls and let is cook 1 hour.
Add 2 tablespoons of corn starch to cold milk and mix. Now add this to the pot of soup and stir until it thickens. If more is needed, repeat corn starch and milk as stated previously.
Add 1 stick and a half of cup of milk to pot simmer until ready to eat. Top with parsley flakes and parmesan cheese before serving.
That Again (Italian Wedding Soup)
Meat Balls:
2 lbs ground beef
1 lbs ground pork
2 eggs
Italian bread crumbs enough to bind
salt, pepper, and garlic powder to taste
Mix and roll into small round balls about two teaspoons of mixture each
Put into refrigerate about 30 minutes.
Soup
1 lg onion diced
2 stalks of celery diced
3 cloves of garlic minced
2 lbs. of potatoes into bite size dice
4 carrots diced
1 lb. of sweet peas (frozen or canned drained)
1 stick of butter
Fresh parsley (garnish)
Parmesan cheese
Put enough olive oil into stock pot to cover bottom then sweat the onions, celery until soft. Add garlic once onions and celery are done being careful not to burn.
Add 8 cups of chicken stock to pot as well as potatoes, carrots and peas then bring to a boil. Once it come to a boil reduce to a simmer and add the meat balls and let is cook 1 hour.
Add 2 tablespoons of corn starch to cold milk and mix. Now add this to the pot of soup and stir until it thickens. If more is needed, repeat corn starch and milk as stated previously.
Add 1 stick and a half of cup of milk to pot simmer until ready to eat. Top with parsley flakes and parmesan cheese before serving.
Thank you it looks wonderful! Please tell your wife thank you as well!
