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Italian Wedding Soup

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Ingredients
  

  • 1 1/2 pounds lean ground beef
  • 1/2 cup parmesan cheese
  • 1/2 cup Breadcrumbs
  • 1 egg
  • 4 cloves minced garlic Add half of it to the meatballs and half to the soup
  • 1 large onion half of it grated into the meatballs, the other half chopped and sauteed in the soup.
  • 1 tsp salt and pepper
  • 1 cup small pasta stellate or acini de pepe is what I normally use but basically find the smallest pasta you can
  • 3 boxes of good chicken stock I use Kitchen Basics in the yellow box, which CANNOT be beat. Each box is 32 oz
  • 1 bag of fresh spinach Or as much as you like. I use alot, maybe 3 big handfuls, but it will wilt down and you'll wish you had added more
  • 2 egg yolks
  • Good freshly grated parmesan cheese for garnish the green can stuff is okay in a pinch, but freshly grated parmesan is almost as good as wedding cake. I said almost.

Instructions
 

  • Chop and saute the leftover half of the onion in 2 T. olive oil over medium high heat for 3-4 min
  • Add salt and pepper to the onion at this stage so you don't have to correct the seasoning so much at the end (maybe a teaspoon of salt)
  • Add chopped garlic and saute another minute or two.
  • Add the chicken stock and let the mixture come to a near boil
  • Begin to drop the meatballs into the hot broth
  • After all the meatballs are added, let them cook for a few minutes until the meatballs begin to rise to the surface
  • Turn the heat down to low and add the pasta and the spinach
  • Cover and let it cook for about 20 minutes, stirring occasionally to keep the pasta from sticking
  • Uncover and check the flavor. It will likely need more salt and pepper and I often add a teaspoon or two of honey
  • Beat the two egg yolks well and ladle a little of the soup into the eggs and mix well
  • Add the egg/soup mixture back to the soup and stir.
  • Serve with crusty bread, grated parmesan cheese and smooches!