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Italian Wedding Soup From A World Renowned Ottawa Italian Restaurant |
| Date Added: December 02, 2010 11:01:42 PM |
| Author: ruthrobinson |
| Category: Events: Catering & Food Services | article.tpl Sponsored adsense here: here ok |
| Italian cuisine has been developed and refined through centuries of social and political upheaval dating all the way back to the 4th century. Italian food is primarily composed of a variety of ancient Greek, Roman, and Arab influences. As a consequence of living in Italy for the greater part of my life and creating my Ottawa Italian Restaurant from childhood memories I have learned to perfect the most sacred and traditional of all Italian recipes. Italian Wedding Soup. Here's an Italian Wedding Soup recipe from my Ottawa Italian restaurant, La Piazza Courtyard & Lounge. It a large portion recipe so be sure to invite your friends and family. It will warm the heart and put a smile on the face of everyone, young and old. Feel free to substitute the meat for chicken. Remember, a recipe is more of a guideline then something that is written in stone. Don't be afraid to experiment and try new things. Ingredients -2 eggs, gently beaten -2 tablespoon Parmesan cheese -2/3 cup julienned carrot -1 pound ground beef -1 clove garlic -1 teaspoon onion powder -2 cups escarole -10 cups chicken broth -1 teaspoon fresh basil -2 cup uncooked orzo pasta -3 tablespoons bread crumbs -4 strips of lightly cooked bacon or prosciutto -Salt and Pepper to taste. Preparation 1. Combine meat, egg, cheese, garlic, basil, onion powder bread crumbs. Once the ingredients have been mixed well, shape mixture into golf ball sized meatballs. Feel free to add some seasoning to the meatballs now. You can also fry the meatballs separately to get a nice golden brown crust and a great flavor. 2. Heat chicken broth to boiling. Stir in escarole, orzo pasta, julienned carrots, meatballs, and bacon. Reduce heat to medium. 3. Cook at slow boil for 10 minutes, or until pasta is cooked to perfection. Stir frequently. Add salt pepper to taste. Add parsley to garnish our dish. Variations: White cannelloni beans may be added; ham or prosciutto may be substituted for chicken. This freezes well and can be doubled if you have a pot large enough. Remember, this recipe is for a large group of people, a "Wedding". Add extra broth, pasta and seasonings and you can feed many more. I hope you enjoy my recipe. I've had great success with it and everytime I make it, it's a hit. I usually make it in the winter when my customers will appreciate the extra warmth and nourishment this soup provides. Frank D' Addario, Ottawa Italian Restaurant |
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