Italian Wedding Soup
For the meatballs
1 pound ground meat. Today I used Chicken)
1 cup bread crumbs
1 egg
couple hands full of parmesan grated cheese
a couple shakes of granulated garlic
a pinch of black pepper
Salt if you must.
Mix well and roll into small balls. Less than a half inch.
Fry in olive oil on a low medium heat for about 6 to 8 minutes. Rolling the
balls every two minutes in a none stick skillet. You can bake them if you
want.
The soup.
1 small onion chopped
1 small carrot chopped
I do mine fine.
2 cans of chicken broth
2 cans of water
2 tbls of chicken bullion
1 10 oz of frozen spinach
3 oz of Acini Di Pepe. (BE Be size pasta)
Directions for soup
Put a little olive oil in a large sauce pan and fry up the onions and
carrots. (about 8 minutes)
Add the liquid
When the broth starts to simmer add the meatballs and stir.
In about a half hour chop up the spinach and add to pot.
Let simmer a while and about 20 minutes before serving, add the acini di
pepe and simmer on low.
Have a little parmesan cheese on the side for those that want it and serve
with some good Italian crusty bread.
RJ
P. S. I like acini di pepe so I used a cup full.
I also let other season the soup at the table if they want salt and pepper.
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
