Italian Wedding Soup
1 medium onion
8 stalks celery
1 lg carrot
1 oz olive oil
1 tsp garlic, chopped
2 quarts chicken stock
1 lb spinach, chopped
½ cup pasta (acini di pepe)*
4 oz cornstarch
1 lb mini meatballs, cooked
Basil to taste
Kosher salt to taste
Ground pepper to taste
1 lb chicken, cooked, diced
Dice the onions, celery and carrots into ¼ inch squares.
Heat the olive oil in a soup pot until nearly smoking hot.
Add the onions, celery, carrots and garlic.
Sauté until the onions are translucent.
Add the chicken stock and the spinach.
Bring the stock to a boil.
Reduce to a simmer, then add the pasta and cook for 5 minutes.
Mix the cornstarch with cold water to a smooth consistency. Add the cornstarch mixture to the simmering liquid.
Add the meatballs, the seasoning and the chicken and continue to cook for 5 minutes.
Pairs Well With
*ACINI DE PEPE [ah-CHEE-nee dee PAY-pay] - tiny peppercorn-shaped pasta.