Sunday, July 22, 2012

The Tuscan Trial (Similar to Italian Wedding Soup)

1 small onion, chopped
2 cloves garlic, minced
2 Tbs olive oil
16 oz frozen spinach
4 cups chicken broth
2 cups water
1 lb ground meat (I used pork in this instance but chicken, turkey, beef, or lamb would certainly work well too)
1 egg
1/4 cup seasoned breadcrumbs (approximately – I rarely measure)
1/3 lb Acini di Pepe pasta (this is the tiny round pasta used in Italian Wedding Soup)
salt and pepper to taste (due to dietary concerns we go light on salt)

In a large pot, sauté onion in olive oil until transparent. Add garlic and cook for about a minute more. Add the spinach, chicken broth, and water and bring to a boil. In a separate bowl, combine the ground meat, egg, and breadcrumbs. Roll the meat mixture into small balls and drop meatballs one-by-one into boiling soup. Cover and let simmer for 45 minutes to an hour (especially if using pork). Add pasta and cook until pasta is tender. Add salt and pepper to taste and enjoy.

Note: Topping each bowl of soup with Parmesan cheese or red pepper flakes adds a nice dimension too!

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