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| 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. |
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| First make a bunch of your favorite meatballs. Don't precook them. |
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| Saute' 1 large diced onion in a few tablespoons of olive oil. |
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| Add a large bunch of cleaned spinach. |
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| Cook stirring until it wilts. |
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| Add about 8 cups of chicken stock and some salt and pepper. |
Add the raw meatballs and simmer them for about 20 minutes.
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| Mix 1/2 cup of parmesan cheese with 2 eggs. |
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| Drop it by spoonfuls on top of the soup. Let it sit for a couple minutes. |
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| 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.
Comments
It's a bit fun because when we boil meatballs we call them frikadeller and when we fry them we call them köttbullar, when the Danes fry them they call them frikadeller but when they boil them they call them köttbullar :-) No matter what they are called here I do like them both ways so this is most likely something I'll do when autumn and soup weather comes :-)
Have a great day!
Christer.
Your soup looks amazing and it's cold enough at the cottage that I want soup for dinner!