Italian Wedding Soup
(CMN 10/21/03): This needs more liquid - I ended up using four 14-oz cans of chicken broth. Used almost 1/2 tsp garlic powder instead of granulated (dehydrated) garlic; used other spices in place of the bouquet garni; used 1/4 pkg frozen spinach (thawed) instead of fresh spinach. This one was a big hit in our household!
(CMN 2005): Make a double batch of meatballs and freeze them to make the next preparation time much shorter!
Ingredients:
1/2 pound ground chuck
1/2 pound ground pork
1/4 cup bread crumbs
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon basil
1 tablespoon parsley
1 egg
4 cups chicken stock
2 cups fresh spinach -- rinsed well, stems removed, and cut into strips
1/2 teaspoon granulated garlic
1 teaspoon bouquet garni
1 teaspoon chicken bouillon -- optional
4 ounces orzo -- or any small pasta
1/4 cup grated Romano cheese -- or Parmesan cheese
Directions:
Combine meats, bread crumbs, pepper, salt, basil, parsley, and egg in a
bowl and mix until well blended. Form into tiny meatballs, about 1 to 1
1/2 tsp of meat. Bake on a cookie sheet for 30 minutes at 350 degrees.
Meanwhile, bring the broth to a low boil and add the spinach. Cover and
cook for 5 minutes. Add the meatballs to the hot broth along with the
garlic, bouquet garni, and chicken soup base. Add the past and continue
to boil until pasta is tender, about 10 minutes. Stir in the cheese and
serve immediately.
Cooking Time: 0:45
Serves: 4-6