{"id":77,"date":"2012-11-02T19:54:57","date_gmt":"2012-11-02T19:54:57","guid":{"rendered":"http:\/\/www.tildenave.com\/?page_id=77"},"modified":"2023-05-04T14:31:36","modified_gmt":"2023-05-04T14:31:36","slug":"italian-wedding-soup","status":"publish","type":"page","link":"https:\/\/www.tildenave.com\/?page_id=77","title":{"rendered":"Italian Wedding Soup"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><strong><em>Ingredients:<\/em><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><em>For Soup:<\/em><\/p>\n<ul>\n<li>1 onion chopped fine<\/li>\n<li>1 tsp chopped rosemary or 1\/2 tsp dried crumbled leaves<\/li>\n<li>1 TB olive oil<\/li>\n<li>1\/2 lb escarole, cut crosswise into 1\/2 inch strips, washed\u00a0and spun dry (about 6 cups packed)<\/li>\n<li>3 1\/2 cups chicken stock<\/li>\n<li>1\/4\u00a0 cup pastina<\/li>\n<\/ul>\n<p><em>For Meatballs:<\/em><\/p>\n<ul>\n<li>1\/4 lb. ground turkey<\/li>\n<li>3 TBL fresh breadcrumbs<\/li>\n<li>1 large egg yolk<\/li>\n<li>1 scallion, minced<\/li>\n<li>1 TBL freshly grated parmesean<\/li>\n<li>1 TBL minced fresh parsley<\/li>\n<li>1 TBL olive oil<\/li>\n<\/ul>\n<p><em>Garnish:<\/em><\/p>\n<ul>\n<li>1 garlic clove, minced, and mashed to a paste with<\/li>\n<li>1\/8 tsp salt<\/li>\n<li>2 teaspoons fresh lemon juice<\/li>\n<\/ul>\n<p><em><strong>\u00a0Recipe:<\/strong><\/em><\/p>\n<p><em>Make soup:<\/em><\/p>\n<ol>\n<li>Cook onion and rosemary in oil over moderate heat, stirring until onion is soft.<\/li>\n<li>Add escarole, stirring to coat with oil.<\/li>\n<li>Cook, covered for 1 minute.<\/li>\n<li>Add broth and pasta\u00a0 and simmer, partially covered, stirring occasionally 10 minutes.<\/li>\n<\/ol>\n<p><em>Make meatballs:<\/em><\/p>\n<ol>\n<li>In bowl combine all meatball ingredients except oil.<\/li>\n<li>S&amp;P.<\/li>\n<li>Form mixture into 1 inch balls.<\/li>\n<li>Heat oil in cast iron frying pan and brown meatballs for 3 minutes. They will not be cooked through.<\/li>\n<\/ol>\n<p><em><strong>Notes:\u00a0<\/strong><\/em><\/p>\n<p>Add meatballs to soup and simmer, partially covered, for 5 minutes . Stir in garlic paste, lemon juice and S&amp;P to taste.<\/p>\n<p><em><strong>Quantity:<\/strong><\/em><\/p>\n<p>Serves 2<\/p>\n<p><em><strong>Creator:<\/strong><\/em><\/p>\n<p>Gourmet \u00a0 12\/96<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Ingredients: &nbsp; For Soup: 1 onion chopped fine 1 tsp chopped rosemary or 1\/2 tsp dried crumbled leaves 1 TB olive oil 1\/2 lb escarole, cut crosswise into 1\/2 inch strips, washed\u00a0and spun dry (about 6 cups packed) 3 &hellip; <a href=\"https:\/\/www.tildenave.com\/?page_id=77\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":30,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-77","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/77","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=77"}],"version-history":[{"count":2,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/77\/revisions"}],"predecessor-version":[{"id":342,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/77\/revisions\/342"}],"up":[{"embeddable":true,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/30"}],"wp:attachment":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=77"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}