Recipes
ITALIAN WEDDING SOUP
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INGREDIENTS
- Meatballs:
- 1/2 lb. lean ground beef
- 1/2 small onion, finely diced or grated
- 1 egg white
- 2 tbsp grated parmesan
- 1 tbsp fresh parsley
- 1/2 tbsp fresh basil
- 1 tbsp breadcrumbs
- 1/2 tsp. salt
- pepper
- Soup:
- 2 Tbsp. butter
- 1 small onion, diced
- 1/2 cup carrots, sliced
- 1/2 cup celery, sliced
- 1 clove garlic, minced
- 2 sprigs thyme (leaves)
- 8 cups chicken broth
- 3/4 cup acini di pepe pasta
- 10 oz. spinach or escarole
- salt and pepper to taste
DIRECTIONS
Mix together all ingredients for meatballs and shape into 1/2" balls. Referigerate for an hour or up to a day.
Melt butter in a large stockpot. Add onions, garlic, celery, carrots and thyme and cook until tender.
Pour in chicken broth and bring to a boil. Simmer 20 minutes. Season with salt and pepper to taste.
Drop in meatballs and cook about 5 minutes before adding pasta. Add pasta, cook about 5 minutes.
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