I'm Back!

Yes...It's been awhile, but I think I'm ready to come back. New schedule makes room for more time to do what I love. Talk about food, create recipes, and please palates. The irony of it all is that exactly a year ago I was preaching about being disciplined about the blog...This time for my culinary sanity I will keep my word. Right at the moment for the holidays! So with that and this weird, chilly, rainy Texas new front, I'll share my Italian Wedding soup recipe. Always be adventurous and tweak recipes to your tasting. For example, this recipe with a pinch of cayenne pepper might add some kick...just saying. Enjoy!

Italian Wedding Soup

Ingredients:
2 lbs of ground beef (or turkey, ground chicken, pork, or even veggie meatballs ( though i'd consider grinding the veggie meatballs and seasoning with veggie mozzarella,panko bread crumbs,almond milk,and Italian and curly parsley)

2 bunches of Italian parsley

2 bunches of curly parsley

1 small container of shaved Parmesan cheese

1 cup of Panko breadcrumbs

1 1/2 cups of orzo ( If not found, Arborio Italian rice will do )

1 large bag of carrots

2 eggs

8 cups of chicken stock ( of vegetable broth)

1/2 chopped onion

Salt and Pepper as needed.


Directions:

In a large soup pan, boil chicken stock, salt, pepper, and chopped carrots. In the meanwhile chop Italian and curly parsley and add half of both to soup. Add the rest to ground beef in a large mixing bowl. In the same mixing bowl add 2 eggs, chopped onion, Panko breadcrumbs and half of the container of shaved Parmesan. Add enough salt and pepper and mix meat. Add orzo to boiling soup. Then make meatballs out of meat mixture. Make them the size you'd prefer. When done, add to soup and continue boiling for 8 minutes then cover tightly and remove from stove. Uncover in 5 minutes and serve. Garnish with remaining shaved Parmesan cheese. Enjoy. Yields 5-7 servings.