Chefman RJ25-C Manual page 26

PREP TIME COOK TIME
30 min 15 min
48
SKILL LEVEL SERVINGS
MEDIUM 12
ITALIAN WEDDING SOUP
INGREDIENTS
1. In a large mixing bowl, stir together ground beef,
egg, half and half, parsley, oregano, garlic powder,
1 tablespoon of the salt, ½ tablespoon of the black pepper
1 ½ lb lean ground beef
•
and Italian breadcrumbs. Combine all ingredients together
•
2 eggs
to form a ball.
½ cup half and half
•
•
1 tbsp dried parsley 2. Form the mixture into 1-inch balls, about 45 meatballs total.
•
1 tbsp dried oregano Set aside.
•
1 tbsp garlic powder
3. Put olive oil in the pot. Set to sauté for 20 minutes.
• 2 ½ tbsp salt, divided
4. When oil is wet and shiny, place the formed meatballs in
•
1 tbsp black pepper, divided
cooking pot and brown on both sides, about 4 minutes per
• 1 ½ cups Italian breadcrumbs
side.
•
3 tbsp olive oil
•
2 large onions, chopped
5. After meatballs have browned, add in onion, carrots, celery
•
6 large carrots, peeled and and garlic. Cook together until vegetables are almost
chopped
cooked, about 6 minutes.
• 6 stalks of celery, chopped
6. After vegetables are almost cooked, add in parsley,
•
6 cloves of garlic, thinly sliced
oregano, remaining 2 tablespoons of salt, ½ tablespoon of
• 1 ½ cups of parsley, chopped
black pepper, chicken broth and kale. Stir to combine. Let
•
1 cup of oregano, chopped
sauté time expire.
•
12 cups of chicken broth
7. Put on lid and set to pressure cook on high for 15 minutes.
•
3 cups kale, destemmed and
rough chopped
8. When time has expired, release pressure and remove the lid.
1 ½ cups of pastina
•
9. Stir in pastina. Let sit for about 3 minutes.
•
Grated parmesan for serving
10. Serve immediatley with parmesan.
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