Sunday, May 23, 2010

Italian Wedding Soup



My chicken broth was pretty salty, so adding salt to the soup made this a tad too salty. Next time I will not add salt until I taste it at the end! Otherwise, we really liked it.

Meatballs:
1 lb lean ground beef
2 tsp sweet yellow onion, diced finely
2 tbsp Asiago cheese, shredded
2 tbsp fresh parsley, chopped
1 egg
1/4 cup garlic and herb bread crumbs
2-3 cloves of garlic, minced
1/2 tsp dried oregano
1/2 tsp dried basil
Pinch of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste

Preheat the oven to 350 degrees. Combine all the ingredients gently with your fingers until well mixed. Roll into very small meatballs.

Place the meatballs on a baking sheet coated with parchment paper or tin foil coated with cooking spray. Bake for 10 minutes or until done. Don't overcook! Remove from oven and set aside.

Soup:
1-2 tsp olive oil
1/2 cup sweet yellow onion, diced
3 carrots, diced
2 stalks of celery, diced
3 cloves of garlic, minced
1 tsp dried basil
1/2 tsp dried oregano
Sea salt and freshly cracked pepper, to taste
1/2 - 1 tsp chicken bouillon granules or chicken base (not pictured)
9-10 cups of chicken stock
1 cup of stars pasta
10 oz baby spinach
Asiago cheese, grated for topping
Fresh parsley, chopped for garnish

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots and celery and cook for 3-4 minutes; add the minced garlic and cook for an additional 60 seconds, stirring constantly. Add the basil, oregano, sea salt, freshly cracked pepper, chicken bouillon granules or chicken base and chicken stock. Simmer for 45 minutes over low heat. Turn the heat up to medium high then add the stars and meatballs; cook for an additional 10 minutes. Taste and re-season if needed. Add the spinach, mix thoroughly and serve. Enjoy.

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