Viva Italian Wedding Soup

I am in full steam soup mode, now that the cold weather is upon us. Yesterday, I made a family favorite, Italian Wedding Soup. This soup traditionally uses a bit of Italian hard cheese in both the meatballs and for garnish. Easily remedied with soy substitutions, and the flavor is authentic Italian and wonderful. Enjoy! It’s practically a meal all by itself, and full of good things.

Italian Wedding Soup

Meatballs:

2 eggs beaten

1/2 cup grated soy Parmesan

1/2 cup Italian bread crumbs

3 tablespoons chopped Italian parsley

3 cloves minced garlic

1 tablespoon Worcestershire sauce

1 pound ground turkey

2 tablespoons olive oil

spices: 3/4 teaspoon black pepper, 1 teaspoon allspice, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, 1 teaspoon salt

Mix everything together, and roll into 1″ balls. Saute in the olive oil until lightly browned on the outside. Set aside.

Soup ingredients:

1 tablespoon olive oil

1 cup chopped carrots

1 cup chopped onions

1/2 cup chopped celery

3 cloves minced garlic

3 diced strips of turkey bacon

1 tablespoon balsamic vinegar

2 tablespoons Marsala wine

2 quarts of chicken stock

1 cup orzo

1 tablespoon dried oregano

4 fresh leaves of basil, chopped

3 cups of arugula

1/2 cup shredded soy Parmigiano for garnish

Saute the onions, celery, carrots, and garlic in large soup pot for 5 – 6 minutes. Add the turkey bacon and the balsamic vinegar, and let all the flavors mix and blend.

Add the Marsala and let this cook down a little. When it is almost evaporated, add the chicken stock, orzo, meatballs, and oregano. Simmer this for about 15 minutes, til the orzo is soft.

Add the basil and arugula and cook for about 1 more minute. Serve with a sprinkling of soy Parmigiano for garnish.

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