FRUIT ORGANIZER RECIPES

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WINTERTIME ITALIAN WEDDING SOUP | RECIPE - RACHAEL RAY S…



Wintertime Italian Wedding Soup | Recipe - Rachael Ray S… image

Fortifying store-bought stock with a rind of Parmigiano-Reggiano cheese is a great way to intensify the flavor

Provided by The Rachael Ray Staff

Number Of Ingredients 30

1 tablespoon olive oil
1 large head garlic
halved and cloves left in their skins
1 onion
peeled and quartered
1 lemon
sliced into 4 slices
A few stems of parsley
thyme and a large bay leaf
A few white or black peppercorns
1 quart chicken stock plus 3 cups water
1 large chunk of rind from a wheel of Parmigiano-Reggiano cheese
For the Meatballs and Soup:
1/2 to 2/3 cup breadcrumbs
1/3 cup half-and-half
1 pound ground pork
Salt and white pepper
1 egg
About 1/4 teaspoon nutmeg
1 clove garlic
grated or finely chopped
1/2 cup grated Pecorino and/or Parmigiano-Reggiano cheeses
A fat drizzle of EVOO – Extra Virgin Olive Oil
5 to 6 cups chopped
stemmed escarole
cut into bite-sized pieces
1/4 pound maltagliati (torn egg pasta
Buon Italia brand preferred) or broken egg lasagna sheets or other wide egg pasta
Juice of 1 small lemon
to serve

Steps:

  • Heat oil in a pot over medium-high heat, a turn of the pan
  • Brown garlic, onion and lemon slices to caramelize surfaces then add herbs, peppercorns, stock, water and, most importantly, the large piece of rind
  • Simmer 20 minutes then cool and strain
  • Combine breadcrumbs and cream, and let stand for a few minutes
  • Fluff moist breadcrumbs with fingertips and add to ground pork in mixing bowl
  • Add salt, white pepper, egg, nutmeg, garlic, grated cheeses, EVOO and combine well
  • Bring fortified stock to a low boil, add 3/4-inch rolled meatball/dumplings to the stock as you roll them
  • Simmer 3-4 minutes then add pasta and cook 3-4 minutes more
  • Wilt greens into soup, add lemon juice and serve in shallow bowls

WINTERTIME ITALIAN WEDDING SOUP | RECIPE - RACHAEL RAY S…



Wintertime Italian Wedding Soup | Recipe - Rachael Ray S… image

Fortifying store-bought stock with a rind of Parmigiano-Reggiano cheese is a great way to intensify the flavor

Provided by The Rachael Ray Staff

Number Of Ingredients 30

1 tablespoon olive oil
1 large head garlic
halved and cloves left in their skins
1 onion
peeled and quartered
1 lemon
sliced into 4 slices
A few stems of parsley
thyme and a large bay leaf
A few white or black peppercorns
1 quart chicken stock plus 3 cups water
1 large chunk of rind from a wheel of Parmigiano-Reggiano cheese
For the Meatballs and Soup:
1/2 to 2/3 cup breadcrumbs
1/3 cup half-and-half
1 pound ground pork
Salt and white pepper
1 egg
About 1/4 teaspoon nutmeg
1 clove garlic
grated or finely chopped
1/2 cup grated Pecorino and/or Parmigiano-Reggiano cheeses
A fat drizzle of EVOO – Extra Virgin Olive Oil
5 to 6 cups chopped
stemmed escarole
cut into bite-sized pieces
1/4 pound maltagliati (torn egg pasta
Buon Italia brand preferred) or broken egg lasagna sheets or other wide egg pasta
Juice of 1 small lemon
to serve

Steps:

  • Heat oil in a pot over medium-high heat, a turn of the pan
  • Brown garlic, onion and lemon slices to caramelize surfaces then add herbs, peppercorns, stock, water and, most importantly, the large piece of rind
  • Simmer 20 minutes then cool and strain
  • Combine breadcrumbs and cream, and let stand for a few minutes
  • Fluff moist breadcrumbs with fingertips and add to ground pork in mixing bowl
  • Add salt, white pepper, egg, nutmeg, garlic, grated cheeses, EVOO and combine well
  • Bring fortified stock to a low boil, add 3/4-inch rolled meatball/dumplings to the stock as you roll them
  • Simmer 3-4 minutes then add pasta and cook 3-4 minutes more
  • Wilt greens into soup, add lemon juice and serve in shallow bowls

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