* Exported from MasterCook *

Italian Wedding Soup - 3.5 points

Recipe By : Modified from Lorna Sass "The Pressured Cook"
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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Meatballs
3/4 pound 95% extra lean ground beef
2 tablespoons grated fresh Parmesan cheese -- freshly grated Pecorino Romano or Parmesan cheese
1/4 cup Egg Beaters® 99% egg substitute
1 teaspoon dried oregano
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Soup
1 teaspoon olive oil -- May need to add some nonstick cooking spray
2 cups leeks -- thinly sliced leeks or coarsely chopped onions
4 tablespoons tomato paste
8 cups fat-free chicken broth -- or beef broth ( or better yet, a combination)
1 tablespoon italian seasoning
3 large carrots -- peeled, halved lengthwise, and cut into 1/2-inch slices
1/2 cup ditalini -- any small pasta , pastini, such as tubetti or ditalini
1 1/2 pounds escarole -- trimmed and coarsely chopped
1/2 cup romano cheese -- freshly grated Pecorino Romano or Parmesan cheese

In a large bowl, combine the ingredients for the meatballs by blending them with your hands. Shape the mixture into bite-sized balls, each a little smaller than 1/2-inch in diameter. Set aside.

For the soup, heat the oil in the cooker over medium-high heat. Cook the leeks, stirring frequently, for 2 minutes. Blend in the tomato paste and cook for an additional minute, stirring constantly. Add the broth and herbs, taking care to scrape up any browned bits sticking to the bottom of the cooker. Add the carrots. Over high heat, bring to a boil.

When the broth is boiling, add the pastini. Lower the heat to medium. Then gently drop the meatballs into the broth a few at a time. Set the escarole on top. (Don't be concerned that the cooker will be filled almost to the brim: the escarole will shrink dramatically when cooked.)

Lock the lid in place. Over high heat, bring to high pressure. (This may take as long as 5 minutes since the cooker is so full.) Reduce the heat just enough to maintain high pressure and cook for minute. Quick-release the pressure under cold running water.

Stir gently. With a slotted spoon, remove one meatball. Slice it in half and check that it is cooked throughout. If not, simmer the broth, uncovered over medium heat until the meatballs are done, 1 to 2 minutes more.

Adjust the seasonings and serve in large bowls. Top each portion with a generous sprinkling of grated cheese. Pass the remaining cheese in a small bowl.


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Per Serving (excluding unknown items): 192 Calories; 5g Fat (19.9% calories from fat); 27g Protein; 19g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 873mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1/2 Fat.

NOTES : My first taste of Italian wedding soup was in a small-town restaurant in Pennsylvania. I'd never heard of this dish before, but my dinner companion spoke of it with great nostalgia, recalling how Italian neighbors in the Bronx served it on special occasions during his childhood.
The restaurant version was so-so, but I could tell that the soup had great potential. So here you have it: a traditional long-simmered soup made with meatballs, escarole, and little star-shaped pastina, cooked in a flash under pressure. For optimum results, make the little meatballs bite-sized and use homemade broth, If you like smoothly textured meatballs, prepare them with a mixer rather than by hand.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0