Wednesday, April 30, 2008
I am making a quick detour and adding this wedding soup in between Mexican recipes. This was also a newspaper recipe and the person sharing this wedding soup makes it with fresh spinach instead of frozen and a good quality story-bought chicken broth. She noted that the wold thing came together in fewer than 45 minutes, simple, and delicious.
1 quart chicken broth
2 cups water
1/2 cup pastina(tiny pasta)
3 teaspoons fresh parsley, chopped(divided use)
1 carrot, thinly sliced
1/2 pound spinach , chopped (if using frozen, be sure to squeeze it dry)
1/2 pound lean ground beef
3 eggs(divided use)
2 teaspoons Italian-flavored bread crumbs
3 teaspoons grated Romano or Parmesan cheese, freshly grated if possible(divided use)
1 small onion, finely minced
In soup pot, combine the chicken broth, water, pastina, 1 teaspoon parsley, carrot, and spinach and bring to a low boil. Meanwhile, make the meatballs that will go into the broth. Gently mix together the ground beef, 1 egg, bread crumbs. 1 teaspoon grated cheese, the remaining 2 teaspoons parsley and the onion.
Form tiny meatballs; you should have about 30 or so. Drop the meatballs into the boiling broth mixture and simmer until they are cooked through, about 10 to 15 minutes.
In a small bowl, beat the remaining 2 eggs. With a wooden spoon, stir the soup as you pour in the eggs. Remove from heat. Cover and let stand for 2 minutes. Serve with the rest of the grated cheese, if desired.
Serves 6 to 8.