Thursday, April 08, 2010

Italian Wedding Soup - Adapted from many

We wanted a light soup to serve for a late dinner and adapted this recipe from many we found. The meatballs are made from ground chicken rather than beef. Place 1/2 lb of boneless, skinless chicken breast in a food processor. Add one egg, 1/4C bread crumbs, 1T oregano and process until smooth. Cook a fingernail sized portion in the microwave and taste it for seasonings. Add salt and pepper if you wish and then form the meat into balls about 1/2" in diameter. Set them aside. In a large sauce pan saute 1/3C each of diced celery, carrot and onion. Saute them in 2T olive oil until they are tender. Add 2 cloves of minced garlic at the end so that it doesn't burn. Add 1qt. of chicken stock plus 1/2 qt. of water. Bring to a simmer and add the meatballs. Just before serving add 2C chopped fresh spinach. Garnish with parsley halved cherry tomatoes and grated Parmesan cheese. Serve with crusty bread and a chilled white or rose` wine.



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