Revised Italian Wedding Soup
From Cristina Ferrare's Big Bowl of Love" by Cristina Ferrare
Meatballs:
3/4 pound ground chicken
2 mild Italian sausages, casings removed
1/2 cup plain bread crumbs
1/4 cup Parmesan cheese, plus additional to sprinkle over the soup
1/4 cup Pecorino Romano cheese
2 Tablespoons chopped fresh Italian parsley
3 Tablespoons whole milk
1 egg, slightly beaten
Soup:
8 ounces small pasta (small tube pasta, baby bow ties, or small shells)
4 quarts homemade or store-bought organic chicken broth
3 cups baby spinach
16 chives (garnish)
Preheat the oven to 350 F.
Combine the ground chicken, sausage, bread crumbs, Parmesan cheese, Romano cheese, parsley, milk, and egg in a bowl.
Mix well.
Line a baking pan with parchment paper.
Using a teaspoon, drop meatballs onto the baking pan, spaced about 2 inches apart.
Bake for 30 minutes, until lightly browned.
Cook the pasta according to the package directions, drain, rinse, and set aside.
Bring the chicken stock to a gentle boil.
Add the cooked pasta.
Add the meatballs, and simmer for 1 minute.
Add the spinach and bring back up to a gentle boil.
Cook for 1 minute.
Taste for enough salt, and adjust the seasoning.
Ladle into warm bowls, sprinkle on plenty of Parmesan cheese, and garnish with chives.
Yield: 6 to 8 servings
Recipe Source: "Cristina Ferrare's Big Bowl of Love" by Cristina Ferrare (Sterling Epicure, an imprint of Sterling Publishing Co., Inc.)
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