Saturday, April 24, 2010

Italian Wedding Soup

You have a quart bag of yummy chicken meatballs in the freezer (see recipe above) That is the most wonderful feeling in the world: knowing they are in there and that sometime, whenever you want, you can make this delicious soup. I got this recipe from Ina Gartner. She makes her own meatballs with a different recipe, but this is her soup recipe. I love this soup.
1 quart meatballs
2 T. olive oil
1 cup chopped onion
3 carrots, diced
3/4 cup diced celery
10 cups chicken stock
1 cup ditalini or other small pasta
1/4 cup minced fresh dill
12 oz. baby spinach
Parmesan cheese
In a soup pot, saute the onions, carrots and celery in the olive oil until soft.
Add the stock and bring to a boil. Add pasta and cook about 6 minutes. Add the dill and thawed meatballs (or you can add them while the pasta is cooking if they are still frozen). Simmer 1 minute. Add salt and pepper to taste. Stir in the fresh spinach and cook 1 minute until wilted. Ladel into bowls and top with grated parmesan cheese.


Kristen Mackrory said...

Oh, that looks DELICIOUS!!!! I want some now, even though it is actually sunny outside finally. We've had plenty of soup weather up until now. :) Can't wait to try it...but it might be after life calms down a bit. :)

Michelle said...

Wow. I'm excited to try these! They both look SOoo yummy! Thanks, Mom!

Sarah said...

oooh yum. Costco here sells a chicken/basil meatball that I bet would be perfect for this.