Italian Wedding Soup
- 3/4 pound ground organic meat (chicken, turkey, pork or beef)
- 1/2 cup dry bread crumbs
- 3 large eggs
- 1/2 cup grated Romano cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoons freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 8 cups chicken stock
- 1 bunch greens trimmed and torn into bite-sized pieces (about 6 lightly packed cups)
- Produce
- Garlic (4 cloves)
- Oregano, fresh (1 tablespoon)
- Yellow onion, medium (1)
- Meat
- Meat, ground organic (3/4 pound)
- Canned Goods
- Chicken stock (8 cups)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoons)
- Olive oil (3 tablespoons)
- Salt (1 teaspoon)
- Bread & Baked Goods
- Bread crumbs, dry (1/2 cup)
- Dairy
- Parmesan cheese, grated (1/2 cup)
- Romano cheese, grated (1/2 cup)
- Refrigerated
- Eggs, large (3)
- Other
- 1 bunch greens trimmed and torn into bite-sized pieces (about 6 lightly packed cups)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published January 6, 2011 (2 years ago).
52 people saved this recipe.
