Monday, November 24, 2008

Italian Wedding Soup

Yeah spinach for the second Monday in a row :P I served this with cheese bread from Harris Teeter

Italian Wedding Soup
from A Year in the Kitchen by Ashlee Wetherington
Italian Wedding Soup

Italian Wedding Soup

Meatballs:
1 tbsp. fresh minced italian herbs
1/2 small onion, grated
1 egg
1 clove minced garlic
2 tbsp. grated parmesan
salt and pepper
1/4 c. breadcrumbs
6 oz. lean ground beef (I used a pound and just added extra breadcrumbs and parm cheese)


Soup:
1 tbsp. EVOO
1/2 yellow onion, grated
2 garlic cloves, grated
8 c. chicken broth
1/2 c. stars pasta (I used mini wagon wheels)
1 c. frozen leaf spinach, thawed and drained well (I used a 10 ounce box and it may have been a little too much but I didnt mind it)
Salt and pepper
2 tbsp. fresh flat leaf parsley, minced
1 tbsp. fresh minced oregano
Pinch crushed red pepper flakes


Heat a large soup pot over low heat. Add EVOO, onion and garlic. Season and sweat out veggies for 5 minutes, do not brown!
Add stock, and turn heat to high. Cover and bring to a low boil.
While stock begins to boil, mix together all meatball ingredients. Divide into fourths. From each fourth, form 6 mini meatballs.
Turn the stock down to medium heat, and drop in meatballs as they're formed.
Once finished, add in stars and cover. Cook for 8 minutes.
Add in spinach and herbs. Taste and season.
Serve immediately, top with grated parmesan.

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