A question for all you moms and grandmas out there!?!
im trying to make italian wedding soup after trying it in a fabulous restaurant last weekend!. do yall put in orzo!? and do you sear the meatballs!? the recipes that im looking at all vary when it comes to those ingredients!. thanks!Www@FoodAQ@Com
Answers:
I use orzo just because I like it, and I do sear the meatballs first!. Just not cooked all the way through!. I think they hold up better to the simmering and stirring when they have that protective sear on them!.Www@FoodAQ@Com
Oh yum! Can I have some when it's done!? ;)
I've never made it with orzo, or had it with - but that sounds interesting and worth trying - except for it overcooking and turning to mush if there's leftovers or you plan on freezing it!. I've had it with rice - but the same problem can arise with it turning to mush!. If you're just making enough to serve for the one time, orzo or rice would be fine to add!.
As for the meatballs - I used to brown them first in the skillet or oven!.!.!. I don't anymore!. I usually make sure I have enough broth and a big enough pot and put them in the broth to cook and flavor the soup even more!.
Easy meatball tip if you decide to brown them up first, get a baking sheet, cover it with foil if you want an easy clean up (heavy duty is best for this), pour on a few tablespoons of oil (I use olive oil) to lightly coat the pan/foil!. Add the meatballs to the pan, and cook in the oven at that's been preheated to 350F!. Bake for about 15 minutes, roll them over and cook another 15 minutes!. That's for average sized meatballs, I would cut back the baking time for smaller meatballs!. I make soup meatballs small so they cook quicker in the broth, fit on a spoon and are usually bite sized!.Www@FoodAQ@Com
I've never made it with orzo, or had it with - but that sounds interesting and worth trying - except for it overcooking and turning to mush if there's leftovers or you plan on freezing it!. I've had it with rice - but the same problem can arise with it turning to mush!. If you're just making enough to serve for the one time, orzo or rice would be fine to add!.
As for the meatballs - I used to brown them first in the skillet or oven!.!.!. I don't anymore!. I usually make sure I have enough broth and a big enough pot and put them in the broth to cook and flavor the soup even more!.
Easy meatball tip if you decide to brown them up first, get a baking sheet, cover it with foil if you want an easy clean up (heavy duty is best for this), pour on a few tablespoons of oil (I use olive oil) to lightly coat the pan/foil!. Add the meatballs to the pan, and cook in the oven at that's been preheated to 350F!. Bake for about 15 minutes, roll them over and cook another 15 minutes!. That's for average sized meatballs, I would cut back the baking time for smaller meatballs!. I make soup meatballs small so they cook quicker in the broth, fit on a spoon and are usually bite sized!.Www@FoodAQ@Com
I always make the meatballs ahead and bake them so they have more "tooth"!. If you like the meatballs soft, you can boil them in the broth, they'll be just as tasty!. I have never used orzo, usually Acini di pepe, alphabet pasta (kids love those) or ditalini!. Any kind of tiny pasta is okay!.Www@FoodAQ@Com
I've made this recipe, but the thought of raw meatballs in the soup made me nervous, so I browned them first!.Www@FoodAQ@Com