The owners of Just What the Kosher Ordered share recipes for Italian Wedding Soup and French Onion Soup.
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Italian Wedding Soup
INGREDIENTS
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 pound ground veal
- 1/4 cup finely chopped fresh flat leaf parsley
- 1/4 cup bread crumbs
- 1 large egg, beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup ditalini or orzo
- 6 cups chicken broth
- 2 cups fresh spinach
DIRECTIONS
In a small sauté pan over medium-high heat, heat oil and sauté onions for 3 to 4 minutes. Add garlic and cook for 2 minutes more. Let cool slightly.
In a medium bowl, combine onions and garlic with ground veal, parsley, bread crumbs, egg, salt, and pepper. Form into meatballs 1/2 – inch in diameter. Place in freezer for 15 minutes.
While meatballs are chilling, cook pasta according to package instructions.
In a large pot, bring broth to a boil and gently lower meatballs, one at a time into the broth. Reduce heat to simmer and cook, uncovered, for 20 minutes, adding spinach for the last few minutes.
Add pasta. Taste and adjust salt and pepper, if needed.
FRENCH ONION SOUP
INGREDIENTS
6 large red or yellow onions (about 3 pounds), peeled and thinly sliced
4 tablespoons extra virgin olive oil
2 tablespoons butter or margarine
1 teaspoon sugar Kosher salt 2 cloves garlic, minced
8 cups beef stock, chicken stock, or a combination of the two
1/2 cup dry white wine 2 bay leaves
1 tablespoon fresh thyme leaves (can also use a few sprigs of fresh thyme) OR 1/2 teaspoon dried thyme (more to taste)
1/2 teaspoon freshly ground black pepper 8 slices (1 inch thick) French bread or baguette
1 1/2 cups shredded mozzarella Sprinkling of Parmesan
INSTRUCTIONS: Caramelize the Onions: In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil.
Cook the onions, stirring often, until they have softened, about 15 to 20 minutes. Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes. Sprinkle with sugar (to help caramelize) and 1 teaspoon of salt.
Continue to cook until the onions are well browned, about 10 to 15 more minutes. Deglaze the pot with wine: Add the wine to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go. Add the stock, bay leaves, and thyme: Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes. Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves.
Toast the French bread slices: While the soup is simmering, line a sheet pan with parchment paper or foil and pre-heat the oven to 450°F with a rack in the upper third of the oven. Brush both sides of the French bread or baguette slices lightly with olive oil. Put in the oven and toast until lightly browned, about 5 to 7 minutes.
Remove from oven. Turn the toasts over and sprinkle with the grated mozzarella cheese and Parmesan. Return to oven when it’s close to serving time and bake until the cheese is bubbly and lightly browned. Serve: To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup. Alternatively, you can use individual ovenproof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish.
Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned. ENJOY!!!
