Cooking up some Italian for a good cause

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Italian Wedding Soup
Serves 6

For the meatballs
1 pound ground beef
1 cup dried bread crumbs (store-bought are fine)
1 egg
2 tablespoons chopped fresh parsley
1/2 cup grated parmesan cheese
1 teaspoon Kosher salt
Pinch of pepper
2 tablespoons cold water

For the soup
1/2 cup olive oil
1 cup dried onions
2 tablespoons chopped garlic
1 tablespoon crushed red pepper flakes
2 quarts chicken stock
1 cup diced carrots
1 cup diced celery
1/2 cup diced zucchini
1 pound escarole, chopped
5 tablespoons grated Parmesan cheese
Salt

To make the meatballs: Place the ground beef in a large bowl. Add the bread crumbs, egg, parsley, cheese, salt, and pepper. With wet, cold hands mix the ingredients together well.

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Add the cold water. Form the mixture into about 18 one-inch meatballs. Set aside.

To make the soup: In a large stockpot, heat the olive oil over medium heat and sauté the onions until they are translucent. Add the garlic and red pepper flakes and sauté for about 5 minutes, or until the onions are glazed.

Add the chicken stock and bring the soup to a boil over high heat. Add the carrots, celery, onions, and zucchini, lower the heat, and simmer for about 1-1/2 hours, or until the vegetables are tender.

Add the meatballs and escarole and simmer for 20 minutes. Stir in the cheese and season to taste with salt. Serve warm.

Tip for Italian Wedding Soup: Always make sure you have plenty of cold water to roll the meatballs.

CONTINUED : Steak Pizzaiola with Sun Dried Tomato Polenta

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