Italian Wedding Soup

submitted by Karen Lonergan

preparation time: about 40 minutes

serves 4

3 tablespoons olive oil

1 large carrot, diced

½ large yellow onion, diced

1 celery stalk, diced

3 garlic cloves, thinly sliced

¼ teaspoon chili flakes

4 cups chicken stock

4 cups escarole leaves, cut into ½-inch ribbons

1 pound pork or turkey sausage meat (casings removed if necessary)

⅓ cup orzo

1 egg

Parmesan cheese, to garnish

Heat the olive oil in a medium-size donabe (or Dutch oven) over medium heat. Add carrots, onion, celery, garlic cloves, chili flakes, and a pinch of salt and sauté for about 10 minutes, or until tender and starting to brown. Add chicken stock and bring the mixture up to a boil.

Meanwhile, roll the sausage into 20 individual meatballs.

When the chicken stock is boiling, add the meatballs, escarole, and orzo. Bring the mixture back up to a simmer, cover, and cook for 10 minutes, or until the meatballs are cooked through.

Beat the egg in a small bowl, and stir it into the simmering soup just before serving. Taste for seasoning and finish with a drizzle of olive oil, some cracked black pepper, and Parmesan cheese to taste.

This is a quick version of a classic soup.