Italian Wedding Soup Recipe
Ingredients:1 package of frozen chopped spinach
3 cans chicken broth
2 cups small pasta (pastina, or broken spaghetti)
1 lb. lean ground beef
Parmesan and Romano cheese (grated)
2 tbsp. olive oil
Directions:First, make little meatballs (sortof like swedish meatballs). One meatball is approximately 2 tablespoons, but you can make them any size you want. Cook them in the olive oil, garlic powder, and onion powder in a frying pan on medium heat until cooked, then pour off the drippings and turn up the heat and brown them pretty good for flavor. Set aside until later.
Put 2 cans of the chicken broth into a large soup pot. Cut the frozen spinach into several smaller chunks (or let it thaw out first). Mix the frozen spinach with the chicken broth until it is all unfrozen and separated. Put the meatballs in with the spinach and broth, and set aside.
Put the other can of broth in another pan, add a can of water, and some salt. Heat until boiling, and throw the pasta in. Cook until pasta is tender. Dump this into the big soup pot with the rest of the stuff, and stir over medium heat until simmering.
Serve in small soup bowls (like french onion soup) and put PLENTY of grated Parmesan and Romano cheese on top. Salt and pepper to taste. The cheese makes the difference, so don't be stingy. Then eat it.
WARNING: Make more than enough. Around our house, this is one leftover that is eaten before it's cold.
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