Father Andrew's Italian Wedding Soup

A wonderful rich delicious Wedding Soup
Prep Time1 min
Cook Time45 mins
Total Time46 mins
Course: Soup
Cuisine: Comfort Foods, Italian
Servings: 8

Ingredients

Meatballs

  • 1/2 pound Mild Italian Sauage
  • 1/2 pound Lean ground beef
  • 2 teaspoons garlic, minced
  • 1/8 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 1 large Egg
  • 1 Teaspoon Basil
  • 1 1/2 Cup Plain bread Crumbs

Stock for Wedding Soup

  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 1/2 Tablespoons Minced Garlic
  • 1 1/2 Packages Frozen Chopped Spinach
  • 1/2 cup chopped cooked Chicken Splinter Chicken
  • 3 Med Eggs - beaten
  • 2 tablespoons Romano Parmesan Cheese

Instructions

Meatballs

  • In a large Bowl add Italian Sausage and Ground Beef use fork and chop meat mixture, add spices, mid then add egg and mix thoroughly, then add dry bread crumbs mix until mixture seems a little dry not wet. Then take an break up meat into small pieces about size of grape and then roll into meatballs with your hands. Heat up skillet and lightly brown meat.

Soup stock

  • Use large soup pot turn on medium heat and add Virgin Olive Oil heat and then add minced garlic until it sizzles. Add 2 quarts of chicken stock and let boil on medium heat. Add Meat balls stir let cook for minute and then and chopped spinach. Pour eggs in a ribbon swirl let egg mixture cook for few seconds then take fork go back and forth separates egg . Let mixture simmer on stove. Chop up chicken in small pieces then push down on chicken separate until it looks like splinters then add to soup mixture. Then stir let cook for one minute. Spoon into individual bowls and add Parmesan Cheese.

"Simply Sweet" Pork Chops

Course: Main Dish
Cuisine: Meats
Servings: 4 servings

Ingredients

  • 1/2 cup mayonnaise
  • 1/4 cup Brown Sugar packed
  • 1/4 cup Simply Sweet Mustard
  • 2 tsp Seasoned Salt
  • 1/3 cup Red Wine Vinegar
  • 4 bone-in pork chops (1 in thick)

Instructions

  • In a small bowl, combine the mayo, brown sugar, Simply Sweet Mustard and seasoned salt. Whisk in viegar. Pour into a large storage bag and add pork chops. Make sure all the chops have been coated with the mixture. Refrigerate for 2-3 hours (overnight is best). Remove from bag and grill over a medium heat until 145º F on an instant-read thermometer. Remove from heat and let rest for 5 min.

In this first segment, Kathryn introduces Tim Campbell, The Mustard Man and together they prepare “Simply Sweet” Pork Chops.

"Simply Sweet" Pork Chops

Course: Main Dish
Cuisine: Meats
Servings: 4 servings

Ingredients

  • 1/2 cup mayonnaise
  • 1/4 cup Brown Sugar packed
  • 1/4 cup Simply Sweet Mustard
  • 2 tsp Seasoned Salt
  • 1/3 cup Red Wine Vinegar
  • 4 bone-in pork chops (1 in thick)

Instructions

  • In a small bowl, combine the mayo, brown sugar, Simply Sweet Mustard and seasoned salt. Whisk in viegar. Pour into a large storage bag and add pork chops. Make sure all the chops have been coated with the mixture. Refrigerate for 2-3 hours (overnight is best). Remove from bag and grill over a medium heat until 145º F on an instant-read thermometer. Remove from heat and let rest for 5 min.

Kathryn Raaker visits her friend, Karen Schaefer, again at the Schaefer Indiana Farm and Bed & Breakfast, an 1830’s historic farmhouse, located on the Historic Morgan Trail, near Sunman, Indiana. This time, they prepare venison (deer meat) for future meals. For more information about the Schaefer Indiana Farm and Bed & Breakfast, visit their website at schaefersindianafarmbb.com or call, 812.623.3292.

Back at home, Kathryn also prepares some comfortable dishes for this long winter.

Kathryn Raaker and Karen Schaefer cook some delicious down-on-the-farm specialties at the “Schaefer Indiana Farm and Bed & Breakfast” in Sunman, IN. Karen grows her own vegetables and berries and shares her insights into healthy cooking, cooking with venison, and cooking with and caring for cast iron.

For more information about the Schaefer Indiana Farm and Bed & Breakfast, visit their website at: schaefersindianafarmbb.com or call, 812.623.3292.