Pittsburgh Wedding Soup

Name: Pittsburgh Wedding Soup
Yield: Serves 6 to 8
Cuisine: American, Midwest, Italian
Ingredients: 2 slices, hearty white sandwich bread, torn into pieces; 1/2 cup, milk; 1 , large egg yolk; 1/2 cup, grated Parmesan cheese; 3 tablespoons, chopped fresh parsley leaves; 3 , garlic cloves, minced; 3/4 teaspoon, salt; 1/2 teaspoon, pepper; 1/2 teaspoon, dried oregano; 1 pound, meatloaf mix; 1 tablespoon, extra-virgin olive oil; 2 , garlic cloves, minced; 1/4 teaspoon, red pepper flakes; 3 quarts, low-sodium chicken broth; 1 large head, kale or Swiss chard, stemmed, leaves chopped; 1 cup, orzo; 3 tablespoons, chopped fresh parsley leaves; , Salt and pepper

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Appears in Cook's Country April/May 2007

SERVES6 to 8

TIME1 hour, plus 30 minutes chilling

WHY THIS RECIPE WORKS

Tender meatballs, pasta, and greens match up perfectly in this popular regional recipe, but should a batch take all day to prepare? We wanted a Pittsburgh Wedding Soup recipe that tasted as if it had taken all day to make, but was actually ...

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