The Big Salad's Tuscan Wedding Soup - New York News

The Big Salad's Tuscan Wedding Soup

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(WJBK) -- Get this recipe courtesy of The Big Salad owner John Bornoty. Learn more about his locations at www.thebigsalad.net.

Inspired by the Tuscan countryside, this gluten free soup features plump chicken meatballs, acini di pepe pasta and fresh vegetables.

Ingredients
2 tablespoons extra-virgin olive oil
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
1 red bell pepper chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper
1 pound ground beef and pork combined
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Romano
1/2 cup plain bread crumbs
1/2 teaspoon Italian Seasoning
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta
1 pound fresh escarole or endive, torn in pieces

Calories: 90 per serving

Directions
In a deep pot over medium heat add oil, chopped carrots, celery, red pepper, onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.

While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper.

Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small meat balls, dropping them straight into the pot. You are making meat balls that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped escarole. When escarole has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings.

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