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Italian Wedding Soup

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Ingredients Method

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.

Method
 

  1. Chop and saute the leftover half of the onion in 2 T. olive oil over medium high heat for 3-4 min
  2. 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)
  3. Add chopped garlic and saute another minute or two.
  4. Add the chicken stock and let the mixture come to a near boil
  5. Begin to drop the meatballs into the hot broth
  6. After all the meatballs are added, let them cook for a few minutes until the meatballs begin to rise to the surface
  7. Turn the heat down to low and add the pasta and the spinach
  8. Cover and let it cook for about 20 minutes, stirring occasionally to keep the pasta from sticking
  9. Uncover and check the flavor. It will likely need more salt and pepper and I often add a teaspoon or two of honey
  10. Beat the two egg yolks well and ladle a little of the soup into the eggs and mix well
  11. Add the egg/soup mixture back to the soup and stir.
  12. Serve with crusty bread, grated parmesan cheese and smooches!