It was only a few days ago that I made this italian wedding soup. At the time I thought it was because it was raining, or that I was just craving something healthy and hearty, but now I know the truth to my actions. Love. Total love, mixed with a little bit of synchronized mental chemistry.
The soup hadn't even been cleared out of the fridge before I was suddenly slipping a diamond ring on my finger.
I'm so excited to plan the celebration of a lifetime to kick off the rest of my life with the man that I love. I couldn't be happier to have him in my life and can't wait to officially add a list of awesome people to my family unit. Oh, and I think I might be a huge fan of this soup for a very long time.
Recipe for Italian Wedding Soup with Escarole and Turkey Meatballs
for the meatballs:
1/2 lb ground turkey
1 italian sausage, removed from casing
1 small onion, grated
1/3 cup chopped fresh parsley
2 large garlic cloves, minced
1 egg, beaten
1 cup breadcrumbs
for the soup:
4 cups chicken broth
2 cups water
1 lb curly escarole, roughly chopped
1/2 cup grated parmesan + extra for serving
Combine all of the ingredients for the meatballs together until thoroughly mixed. I sometimes use my kitchen-aid to really whip the ingredients together. It's quick and easy and makes for a really nice texture with your meatballs. Totally optional, however. Roll into small 1inch sized balls, being careful not to make them too big. No one likes huge meatballs in their soup.
Bring the chicken broth and water to a boil. Add meatballs and escarole and keep on boil until the meatballs are cooked through (read: no pink!). Reduce heat to simmer and whisk together egg and parmesan. While slowly stirring the soup, drizzle in the egg/cheese mixture. This is where the "lace" happens.
Serve with extra parmesan an some nice crusty bread. Oh, and maybe wait for someone to pop the question.