After we got out of the produce section from hell, my husband fought his way through the deli counter and I tried to pick up the rest of our food. Unfortunately, everyone in NJ must have decided to make the same meals as me this week. This is what I get for looking at the circular and buying the meats that were on sale. Anyway, the store was completely out of a few items that I needed to make the soup below, and the Stir Fry I'm going to make later this week.
All in all, I don't think it mattered. The soup was really good.
Italian Wedding Soup
adapted from Wegmans Menu Magazine (Fall 2009)
1 Wegmans Large Egg
1/2 lb Food You Feel Good About 85% Lean Ground Beef (I found a package of 95% lean beef and used that to make this a little healthier)
Half of 1/4 cup
2 Tbsp Italian Classics Seasoned Bread Crumbs
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Mirepoix - The store was completely out of its mirepoix mix. Since this is just onions, carrots and celery chopped up, I chopped equal portions of all three in my food processor and used that instead.
1 carton (32 oz) Food You Feel Good About Chicken Culinary Stock
1/3 of 15 oz pkg Food You Feel Good About Fresh Chopped Escarole (about 2 cups)- I used three big handfuls which was probably more than 2 cups, but it made the soup heartier
1/2 cup Wegmans Acini di Pepe Pasta
Salt and pepper to taste
2 Tbsp Italian Classics Italian Blend Grated Cheese
Beat egg slightly in medium bowl; add ground beef, parsley, and bread crumbs. Mix well with clean hands. Form into small meatballs, using about 1 tsp ground beef mixture for each.
Brown meatballs on all sides in basting oil in braising pan on MEDIUM, about 5 min. Remove meatballs; drain off all but 1 Tbsp pan drippings.
Add mirepoix; reduce heat to MEDIUM-LOW. Cover; cook, stirring occasionally, 6-8 min, until veggies are soft but not browned.
Add meatballs and stock; bring to boil on HIGH. Lower heat to MEDIUM and simmer for 5 min. Add escarole; return to simmer on MEDIUM-HIGH. Add pasta; let simmer about 5 min until pasta is tender.
Season to taste with salt and pepper. Garnish each serving with grated cheese.
As I said above, I had to make some substitutions. The store was out of fresh parsley and the mirepoix mix, so I improvised. The soup came out great, but I think the meatballs were just a little too big. Next time, I think I'll make them closer to bite-size. Most of them need to be broken in half to easily chew. The soup itself isn't extremely flavorful, so I think I'd also add in some garlic next time.