Italian Wedding Soup
Source of Recipe
my modification of a number of online recipes
List of Ingredients
1 onion-chopped
2 carrots-grated in blender
2 stalks celery-chopped
8 oz. Chicken breast-diced
Safflower oil
Salt and pepper
1 pkg. frozen chopped spinach
Chicken stock and water
Meatballs
8 oz. Ground hamburger
1 Tbsp chopped parsley
1/2 onion, chopped finely
1 tsp Italian seasoning
Salt and pepper
1/4 cup bread crumbs
Egg Drop
3 whole eggs beaten
3-4 oz. grated Parmesan cheese
Salt and pepper
1 Tbsp chopped parsley
1/2 lb. Italian tiny pasta (Farfalline)
Recipe
Heat oil a bottom cover in large stock pot.
Add onion, carrots and celery, saute.
Add diced chicken continue to saute.
Add chicken stock and water.
Simmer.
Prepare meatballs, which are hazelnut size.
You should produce approximately 70 meatballs.
Place on oiled sheetpan and bake in 350 degree F oven for 10 minutes.
Add to soup.
Cook off tiny pasta in seperate water.
Drain and refresh under cold water. Set aside.
Add chopped spinach to soup.
Beat eggs with cheese and seasonings. Combine with pasta.
Then increase temperature and with fork whisk in egg mixture.
Let simmer a few more minutes.
Adjust seasoning. If necessary add water.
Finish with chopped parsley.
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