Italian Wedding Soup
INGREDIENTS
  • Cooking Time: 15
  • Servings: 10
  • Preparation Time: 20
  • 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
DIRECTIONS
  1. Dice the onions, celery and carrots into ¼ inch squares.
  2. Heat the olive oil in a soup pot until nearly smoking hot.
  3. Add the onions, celery, carrots and garlic.
  4. Sauté until the onions are translucent.
  5. Add the chicken stock and the spinach.
  6. Bring the stock to a boil.
  7. Reduce to a simmer, then add the pasta and cook for 5 minutes.
  8. Mix the cornstarch with cold water to a smooth consistency. Add the cornstarch mixture to the simmering liquid.
  9. Add the meatballs, the seasoning and the chicken and continue to cook for 5 minutes.
RECIPE BACKSTORY
*ACINI DE PEPE [ah-CHEE-nee dee PAY-pay] - tiny peppercorn-shaped pasta.