For some reason, I’ve been craving soup and stew lately. Probably has to do with the weather – it’s been unseasonably warm, and soups and stew remind me of winter. Since we were about as far from a White Christmas as we could get, I guess I had to eat SOMETHING that reminded me of cold snowy days.
I’m sure there are various ways of making this, some of which require making your own meatballs and making your own broth, but this is a recipe that I’ve come up with that gives you the same results, but takes a few shortcuts to save you time.
Italian Wedding Soup
2 rotisserie chickens, meat stripped and chopped
1 tbsp. olive oil
4 49.5 oz. cans chicken broth
10 carrots, chopped coarsely
4 ribs celery, chopped coarsely
2 bags mini Italian meatballs (found in frozen section)
1 lb. orzo, cooked al dente, rinsed in cold water and drained
1 large bunch escarole, chopped coarsely
In large Dutch oven or stock pot, saute celery and carrots in olive oil 5-10 minutes, and then add chicken broth. Bring to boil, and add chicken. Cook for about 1/2 hour until vegetables are almost done, and then add meatballs. Meanwhile, prepare orzo to al dente according to package directions, and then rinse and cold water and drain. Add to soup and return to simmer. Add escarole and cover, and then turn off heat. Allow soup to stand 5-10 minutes for escarole to wilt. Serve.
It freezes very well, so I usually make a double batch (like above), and eat half and freeze the rest.