I’m working on trying to trace all the research from the movie Fed Up, and it’s taking longer than I expected, so I’m going to tell you how to make the easiest winter soup – Italian Wedding Soup. It’s popular at all kinds of weddings not just Italian ones; I even had it at my semi-Hungarian wedding. My mother-in-law made this soup on Christmas and gave us the recipe. What makes it so easy is that everything goes in one pot and it doesn’t take long to prepare. You can also use gluten-free orzo (rice, corn, or quinoa pasta) and g-f breadcrumbs.
This is enough for 8 people, so you may cut it in half. I would not make double what you need and save half for another day because the orzo will continue absorbing the broth and get very large and soft, leaving no broth. You could adjust the preparation method and cook the orzo in a different pot if you want to have leftovers (decrease the broth by 1-2 cups); then store the orzo in a separate container.
Italian Wedding Soup
1 pound extra-lean ground beef
2 eggs, lightly beaten
1/4 C bread crumbs
1 t dried basil
1/2 t garlic powder
8 C chicken broth
2 C thinly sliced baby bok choy (escarole, or other greens)
1 C uncooked orzo pasta
1 C finely chopped carrot
Combine meat, egg, bread crumbs, basil, and garlic powder in a large bowl; shape into tiny balls.
In large saucepan, heat broth to boiling; stir in greens, orzo, chopped carrot and (uncooked) meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, stirring frequently, until pasta is al dente.
