California Italian Wedding Soup
Made Spanakopita, Greek spinach pie, the other day and was out of fresh spinach so I used sliced fresh mushrooms in it's place and served with spinach pie on the side. The dishes actually went well together. The soup was tasty, very easy and pretty quick to make.
Being that I had between 3/4 and 1 lb ground beef I increased the broth to 8 cups and added an extra egg, an extra TBLS of bread crumbs, 3 green onions instead of 2, a heaping TBLS of parmesan/romano cheese and a full cup of orzo. I also didn't have the fresh basil or Italian flat parsley, so I used about 2 TBLS regular fresh parsley and 1 TBLS dried basil. Tried to stick to the recipe as close as I could with what was on hand, and being a mushroom lover thought they were wonderful in the soup.
Next time I will probably tweak the broth a bit, even though it was very good with plain chicken broth from a can/box, I like the taste and benefits of cooking with fresh foods and usually include garlic, onion, celery and sometimes carrots to my chicken broth. It will increase the cooking time a bit, but think it would give the broth greater depth of flavor. Also some salt and pepper although perhaps unnecessary are always appreciated by my palate. I left it out during preparation to see if it would be missed, but added some to my bowl, my boyfriend did not. Again, the soup was quite good without these changes and preparation was simple and quick.
1 user found this review helpful
May 1, 2013