Archive for January, 2014

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chicken broth soup with tiny meatballs and fresh spinach

chicken broth soup with tiny meatballs and fresh spinach

This traditional dish, sometimes called Italian wedding soup, successfully marries the flavors of meats and greens. My son Marco was feeling a little under the weather so decided to spend a little time making this not only healthy and delicious soup but also quite beautiful. The mini meatballs take a while to prepare but are definitely worth it. Great job Marco!

marcosoup2

ingredients

1/2 pound ground veal

1 egg, beaten

1 small finely minced onion

1/4 cup plain dry bread crumbs

1/4 cup freshly grated Parmesan

1/4 teaspoon salt

Freshly ground black pepper

4 cups chicken broth

1 cup orzo or pastina

a handful of fresh spinach, washed, trimmed, and torn into bite-size pieces

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In a large bowl, mix the ground veal, egg, onion, bread crumbs, cheese, salt, and pepper to taste

Shape the mixture into 1-inch balls

In a large pot, bring the broth to a simmer

Add the pastina and let it cook according to directions, stirring frequently

Add the meatballs and simmer them in the broth for 10 minutes.

Then stir in the spinach and simmer it until it’s wilted, about 1 minute. Serves 4

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