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Italan wedding soup
Nb persons: 8
Yield:
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| Ingredients : Meatballs( can be done ahead of time) | |
| 1/2 lb | ground beef |
| 1/4 cup | onion, chopped |
| 1 clove | garlic, peeled and minced |
| 2 tbs. | grated Parmesan cheese |
| 1/2 tsp | salt |
| 1 tbs | plain bread crumbs |
| 1/2 tsp | dried basil |
| 3/4 tsp | dried parsley |
| 1 | egg |
| Soup: | |
| 1 tbs | butter |
| 1/2 cup | onion, chopped, ( roughly 1 small) |
| 1/2 cup | carrot, peeled and sliced into coins, ( roughly 2 carotts) |
| 2 cloves | garlic, peeled and minced |
| 6-8 cups | chicken broth |
| Salt and pepper for seasoning | |
| 1/2 cup | acini di pepi pasta or you can use orzo |
| 10 ounces | frozen spinach, thawed |
Instructions: 1-make the meatballs: in a large bowl, mix together the beef, onion, garlic cheese, salt, bread combs, basil, parsley, and egg until combined. Shape into tiny bite- sized meatballs, roughly 1/2 inch in diameter. Place onto cookie sheets ( or plates) and refrigerate until ready to use. Refrigerating will keep them from falling apart in the soup.
2- for the soup: in a large stock pot, melt butter. Add the onion, carotts, and garlic an. Cook until tender but not too soft, about 5 minutes
3- add 6 cups of chicken broth and bring to a boil. Turn down the heat to simmer, cover and cook for 30 minutes. Taste and add salt and pepper as needed
4- drop in the meatballs and cook 7 minutes. Add acini di pepe and cook 5 minutes then add spinach. Cover and simmer 30 minutes. If you need more broth add the remaining 1-2 cups
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