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Italian Wedding Soup




Source of Recipe


Combination of internet recipes


Recipe Introduction


2004 Honorable Mention
Appearance: 11/2; texture: 11/12; flavor: 12/16


Recipe Link: http://www.picturetrail.com/sfx/album/view/2687616

List of Ingredients




1 onion-chopped finely
1 Tbsp chopped parsley
1 cup carrots, chopped finely
1/2 cup Parmesan cheese
1 cup celery, chopped finely
1/2 tsp ea. Basil, oregano
3 t minced garlic
1/2 tsp ea. garlic, onion powder
4 oz. cooked Chicken breast-diced
pinch of crushed red pepper
Olive oil
2 whole eggs beaten
2 ½ cups fresh finely chopped spinach
Salt and pepper
6 cups Chicken stock
1/4 lb. cinese rigata or other soup pasta
8 oz. Ground hamburger
1T minced parsley



Recipe




1. Heat oil a bottom cover in large stock pot.
2. Add onion, carrots, garlic, celery, and chicken to sauté.
3. Add chicken stock; simmer for 2 hrs.
4. Combine hamburger, 1 T parsley, ½ t/ each basil, oregano, garlic and onion powder, pinch of crushed red pepper, ¼ cup Parmesan cheese. Make into tiny meatballs
5. Place meatballs on a greased baking sheet and bake for about 25 minutes at 350F, until brown. Add meatballs and spinach to soup and simmer 15 min.
6. Cook pasta in separate water until al dente. Drain and refresh under cold water. Set aside.
7. Beat eggs with ¼ cup Parmesan cheese, 1 T minced parsley and salt and pepper. Combine with pasta.
8. Increase soup temperature to low boil and whisk in egg/pasta mixture.
9. Reduce heat and let simmer a few more minutes. Adjust seasoning.
10. Ladle into bowls and garnish with shredded Parmesan