Italian Wedding Soup - Giangi's Kitchen
Soup mood. Making a huge pot, enjoying it for lunch or dinner and storing the rest for a later day. Not only is comfort soul food, but you can make it light or as hearty with lots of flavors and texture as you wish. Working with what is available in my pantry, the recipe that I am sharing with you is my own creation. Traditionally the meatballs are made of pork, veal, and beef. Modern cooks opted more for beef and ground chicken in place of the veal. The important thing to remember is to make tightly packed meatballs that will hold together. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 1 tablespoonolive oil
- 1 tablespoonminced fresh basil
- 1 tablespoonminced shallot
- 2carrots thinly sliced
- 24.5-inch in diameter prepared meatballs
- 8 cupchicken broth
- 1 cupacini di pepe pasta
- 2 cupchopped fresh spinach
- 0salt and pepper to taste
- 0Freshly grated Parmesan cheese to taste
Instructions
- 1
In a soup pot, combine olive oil, basil, and shallots over medium-high heat. Sauté for 2 minutes, then add carrots, meatballs, and chicken broth. When mixture begins to simmer, stir in the pasta. Cook for 15 minutes or until pasta is tender.
- 2
Add chopped fresh spinach cover and cook an additional 2-3 minutes. Season with salt and pepper to taste. Ladle into soup bowls and garnish with parmesan.