Friday, January 22, 2010

Italian Wedding Soup

From Tracey Koch and Therese Rosso

Serves 6.
For Therese’s meatballs:
1 lb. lean ground beef
1 egg slightly beaten
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1 cup seasoned Italian bread crumbs
1/4 cup grated Parmesan cheese
2-4 tbls. water

1. In a large mixing bowl, combine the ground meat with the egg, onion and garlic powders, salt and pepper.

2. Add the bread crumbs and cheese and mix until all is incorporated.

3. Using one tablespoon at a time, add in the water so that the meat mixture is soft but still holds its shape.

4. Preheat oven to 350 degrees and line a baking sheet with aluminum foil.

5. Use a tablespoon to scoop out the minimeatballs and place them on the lined baking sheet.

6. Bake the meatballs for 13-15 minutes or until they are cooked all the way through. Remove from the oven and set aside. This will make roughly 24 minimeatballs
For the soup:
1 tbl. olive oil
1 cup chopped onions
1 tsp. minced garlic
1 cup chopped carrots
1 cup chopped celery
2 qts. (8 cups) low-sodium chicken broth
2 cups chopped zucchini
1/2 cup frozen petite green peas
24 minimeatballs (pre-baked)
Salt and pepper, to taste
2 cups fresh chopped spinach
3 cups cooked acini di pepe pasta
In a 6 quart pot, heat the olive oil and sauté the onions, garlic, carrots and celery for 3-4 minutes.

2. Add in the chicken broth and bring it up to a simmer.

3. Simmer the broth for 5-10 minutes then add in the chopped zucchini and peas.

4. Simmer soup for an additional 3-4 minutes and drop in the prebaked meatballs.

5. Allow meatballs to heat all the way through and adjust seasoning of the soup.

6. Before serving, stir in the fresh chopped spinach. Divide the cooked pasta among six bowls, and place four meatballs in each bowl, as well. Ladle vegetables and broth over pasta and serve.

Kitchen helpers: Set up an assembly line and have kids roll out the meatballs with you.

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