Friday, February 4, 2011

Wedding Soup

Many of you may have made various versions of this Italian Wedding Soup...some include eggs mixed with parmesan and then swirled in the soup just before serving and others using escarole instead of spinach. I've made them all, but like this one the best:

For the meatballs:
Combine 1 1/2 pounds ground veal (may use beef, turkey, pork or a combination) with 1/2 cup parmesan cheese, 1/2 cup Italian bread crumbs, and 1 tsp black pepper.  Refrigerate the mixture for about and hour and then form tiny meatballs.

For the soup:
In a large soup pot saute
1 onion, diced
1 carrot, finely diced
1 stalk celery, finely diced
3 cloves minced garlic
in 2 Tbl olive oil until the onions soften

To the pot add
10 cups chicken stock and one tsp each of salt and pepper

When soup comes to the boil start adding the meatballs, a few at a time( you want the soup to keep simmering).  Let the meatballs simmer for about 5 minutes.
Add 1/2 to 1 cup small pasta (ditalitini, stars, even orzo) and simmer for about 8 more minutes.  Stir in 4 to 6 cups fresh spinach leaves.
Serve topped with parmesan cheese ( I like a lot!) 

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