Tuesday, November 01, 2005

On the Stove Today

This soup is so simple and so good. It's getting around to what I call "soup weather" here, but today is a little warmer than usual and this is not too heavy.

Italian Wedding Soup
Serves 6-8

Printable Recipe


1 pound meatloaf mix (ground pork/veal/beef)
1 large egg
1/4 cup Panko breadcrumbs
2 Tablepoons fresh chopped Italian parsley (flat leaf)
1/4 cup fresh grated Parmesan cheese
1 clove garlic - minced
1 teaspoon salt


10 cups chicken stock
1 clove garlic - minced
1 cup diced celery
1 cup diced yellow onion
1 cup diced carrot
1 pound chopped fresh spinach or 9 oz. frozen chopped
1 cup small pasta such as acine di pepe

1. Mix together all ingredients for meatballs until very well combined.
2. Bring 10 cups of chicken stock to a slow boil.
3. Drop meatball mixture by the teaspoonful into the boiling stock - one at a time.
4. When all meatballs have been added to the stock, add remaining ingredients and simmer until carrots are tender and pasta is cooked - about 20 minutes.
5. Serve with extra Parmesan cheese sprinkled in each bowl.


Babette said...

Spinach and parmesan cheese are two of my favorite ingredients. And, of course, I love weddings, so I'd better try this recipe, too, Anne! It should be perfect with our Seattle fall rain...

KFarmer said...

a friend of mine had this soup not too long ago and said it was delicious- now I can surprise her with the recipe. thanks!