It’s that time of year again. It seems as though everywhere you look, someone is coughing or sniffling into a tissue—of course, perfectly timed with the onslaught of end-of-semester papers, projects and exams. The common cold is spreading like wildfire—and whether you’re the patient or the caretaker, here’s an easy, delicious Italian Wedding Soup recipe that is sure to make you feel better. Ingredients:
1 egg ½ lb. ground beef
2 tbsp. bread crumbs
2 tbsp. olive oil
1-8 oz. package of Wegmans diced vegetables—onions, celery and carrots 2 cans of chicken broth
2 cups chopped escarole (easiest to get 15 oz. package)
½ cup Acini DiPepe pasta
Salt and pepper to taste
Grated Parmesan cheese
- 1. Mix ground beef, bread crumbs and egg. Form into small meatballs. Rinse hands occasionally with cool water as you make the meatballs—this will help to keep the meat from sticking to your hands.
- 2. Brown meatballs on all sides in 2 tbsp. olive oil on medium heat for about five minutes. Remove meatballs.
- 3. Cook diced vegetables on medium-low heat. Cover and cook, stirring occasionally for six to eight minutes until vegetables are soft, but not browned.
- 4. Add salt/pepper to taste.
- 5. Add meatballs and broth. Bring to a boil on high heat. Lower heat to medium and let it simmer for five minutes.
- 6. Add escarole and return to summer on medium-high.
- 7. Cook pasta in a separate pan and drain and rinse with cold water. This removes the starch and won’t soak up all the broth when it’s added to the soup.
- 8. Add cooked pasta to the soup and serve with grated parmesan cheese.