Italian Wedding Soup

I like to try different recipes.  I oftentimes make the same things all the time.  I thought I would try this recipe.  My family really enjoyed it, I hope yours does too.  It can easily be halved if this is too much for your needs.  

Ingredients

1 egg

1/2 cup panko bread crumbs

2 teaspoons Italian seasoning

1 lb. ground pork

4 medium carrots, peeled and chopped

4 celery ribs, chopped

2 medium parsnips, peeled and chopped

1 large onion, finely chopped

3 tablespoons olive oil

12 cups reduced-sodium chicken broth

1 1/2 tablespoons herbes de Provence

1 teaspoon crushed red pepper flakes

1 teaspoon pepper

2 cups uncooked orzo pasta

1 package (11 oz.) fresh baby spinach

Parmesan cheese to top

Method

In a large bowl, combine the egg, bread crumbs and Italian seasoning.  Crumble pork over the mixture and mix well.  Shape into 3/4-inch balls.

Place meatballs on a foil lined cookie sheet and bake at 350 degrees F for 15 to 18 minutes or until no longer pink.  

Meanwhile, in a Dutch oven, saute the carrots, celery, parsnip and onion in oil until tender.  Stir in the broth, herbes de Provence, pepper flakes and pepper.  

Drain meatballs.  Bring the soup to a boil, add meatballs.  Reduce heat and summer uncovered for 30 minutes.  Add orzo and cook for another 10 minutes.  Stirring occasionally.  Add spinach; cook and stir until spinach is wilted.  Sprinkle each serving with grated Parmesan cheese.  

Makes about 14 cups.  

Chicken Pot Pie

I have been making this chicken pot pie for my family for more than thirty years.  It is equally as good with turkey.  I will sometimes freeze diced turkey from our Christmas dinner to use for pot pie later in January.  My kids love it as much (or more) than Christmas dinner.  You can use leftover chicken as well, or cook the chicken just for this recipe. 

Chicken Mixture

Ingredients

1 1/2 lbs. boneless, skinless chicken breasts or 3 to 4 cups of cooked chicken
2 tablespoons butter
1 tablespoon vegetable oil
3/4 cup chopped onion
1 cup diced carrots
1 cup sliced celery
1/2 teaspoon salt
1/2 teaspoon thyme
pinch of pepper
1 bay leaf
2 1/2 cups chicken stock
1/4 cup flour
1 cup frozen peas
1 cup frozen corn
1 cup frozen green beans
1/2 cup parsley (fresh)
Pastry for 9" double pie crust
1 egg yolk
1 teaspoon water

Method

If you are using already cooked chicken put the butter and oil in the pan and start with the next paragraph.  Otherwise, cut chicken into 1-inch cubes, pat dry.  In a large heavy saucepan, melt butter with oil over medium high heat until butter foams and subsides.  Add chicken, cooking 7 to 10 minutes or until golden.  Remove with a slotted spoon and set aside. 

In the same pan, cook onion, carrot and celery over medium-high heat for 5 to 7 minutes or until softened.  Stir in salt, thyme, pepper and bay leaf.  Pour in 2 cups of the stock; bring to a boil.  Blend flour with remaining stock, stir flour mixture into pan.  Cook over medium heat, until sauce thickens and smooths, stirring constantly.  Simmer 8 to 10 minutes longer or until vegetables are tender crisp.  Remove from heat; remove bay leaf.  Add frozen vegetables, parsley and chicken.  Spoon into an 8 cup casserole. 

Pastry

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
4 to 6 tablespoon ice-cold water

Method

Mix flour and salt.  Cut in shortening with pastry blender until mixture is crumbly.  Add water , a little at a time, using just enough to bind mixture so that dough can be patted lightly to form a ball.  roll pastry to 1/4" thick.  Cut out 1" larger than casserole.  Stir together yolk and water; brush lightly over outside rim of casserole. Lay pastry over casserole, pressing to the outside.  Brush remaining egg mixture over pastry.  Slit an 'X' in the middle.  Bake at 400 degrees F for 30 to 35 minutes or until pastry is golden brown and filling is bubbly.  

Makes 4 generous servings.