Recipes For 2004

Italian Wedding Soup

Meatballs

1/2 lb ground beef
1/4 cup plain bread crumbs
1/4 cup parmesan cheese
1/4 cup milk
1/4 cup beef stock
1/4 cup chopped parsley
1 egg
1/2 tsp oregano
1 garlic clove, minced
1 tsp salt
1 tsp black pepper
1/2 tsp basil
1/2 tsp crushed red pepper

Mix all of the above together and form into marble size meatballs and set aside.

Soup Ingredients

1 cup yellow onion, diced
1 cup celery, diced
1 cup carrot, diced
1 cup ham, diced
1 tbsp minced garlic

6 cups chicken stock
1 tsp dried oregano
1 tsp crushed red pepper flakes
1 bay leaf

1 can (15 oz) white beans, drained and rinsed
2 cups whole spinach leaves
1/2 cup chopped fresh parsley

2 beaten eggs
1/2 cup grated Parmesan
Procedure

In a stockpot over medium heat, sweat the vegetables and ham and garlic in oil.
Add the chicken broth and seasonings and simmer 15-20 minutes.

Drop meatballs into simmering soup and heat until they rise to the surface, about 5 minutes. Stir in the beans and spinach and parsley and cook another 2-3 minutes until the spinach is wilted. Remove the pot from the heat.

Combine the eggs and the parmesan. Off the heat, stir the egg mixture into the soup and then serve.