Friday, July 17, 2015

Italian Wedding Soup

I roast free range chickens for Teddy all of the time and I just can't bring myself to throw the carcasses away without first making stock.  I have so much frozen chicken stock that I am trying to find ways to use it up.  Italian wedding soup is a very good way.
First make a bunch of your favorite meatballs.  Don't precook them.

Saute' 1 large diced onion in a few tablespoons of olive oil.
Add a large bunch of cleaned spinach.
Cook stirring until it wilts.
Add about 8 cups of chicken stock and some salt and pepper.

Add the raw meatballs and simmer them for about 20 minutes.

Mix 1/2 cup of parmesan cheese with 2 eggs.

Drop it by spoonfuls on top of the soup.  Let it sit for a couple minutes.
Slowly stir it into the soup.

*  I just came back and added this on because I left it out when I posted this, add 1 cup of Acini Di Pepe pasta(tiny little balls) or any small pasta you like. Cook at a simmer for 10 more minutes until the pasta is cooked through.

Serve with a sprinkling of extra parmesan.