Saturday, October 31, 2009

Light Italian Wedding Soup

  • ¼ package of meatballs
  • 1 Tbs olive oil
  • 1 medium onion, halved and thinly sliced
  • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • 2 cans (14.5 ounces each) diced tomatoes in juice
  • 2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped (You could use Swiss chard instead)
  • In a large pot, heat oil over medium. Cook onion, stirring occasionally until softened, 3 to 4 minutes.
  • Add broth and tomatoes (with juice); bring to a simmer.
  • Add meatballs; cook, without stirring, for about 5 minutes.
  • Add as much escarole to pot as will fit. Cook, gradually, adding remaining escarole, until wilted and meatballs are cooked through, about 5 more minutes.
  • Thin soup with water if desired.
  • Season with salt and pepper.
  • Serve soup sprinkled with Parmesan.

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