Friday, September 17, 2010
Italian Wedding Soup
I have had this soup saved in my bookmarks for years. Literally. I absolutely love Italian Wedding soup, but I refused to make it until I could find acini di pepi. I looked everywhere in Fairbanks and found all small pasta, but I had always had it with acini di pepi and I was determined the first time I made it that it would have it. When I went back to Michigan this summer I made a list before I left of things to food items to ship back to Fairbanks. The thing is that I had forgotten that grocery shopping there is just as limited or worse than it is here in Fairbanks. Honestly, I feel a lot better about my choices here. How could I have forgotten this? Luckily, on my list of about 10 items including Mango Powder (yeah right) the only one I was able to find was acini di pepi. The second stroke of luck is that I had a good amount of time to spend in Minneapolis and was able to shop at both Whole Foods and Trader Joes.
Italian Wedding Soup
adapted from Ina Garten and Iowa Girl Eats
3/4 pound ground turkey or chicken
1/2 pound italian sausage (I used the spicy stuff)
2/3 cup bread crumbs (the original recipe recommends fresh, but I used dry store bought)
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper
2 teaspoons olive oil
1 small onion, chopped
2 garlic cloves, minced
1 large bunch spinach
Salt & pepper
2 Tablespoons parmesan cheese
6 cups chicken broth
1/2 cup acini di pepi or other small pasta
Preheat oven to 350 degrees. For the meatballs, place the ground turkey, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1/2-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 80 meatballs. They don't have to be perfectly round.) Place on baking sheet. Bake for 20-30 minutes, until cooked through and lightly browned. Set aside.
Heat olive oil in a large pot on medium heat. Sauté onion for 3-4 minutes, or until onions are translucent. Add garlic and cook for an additional minute.
Add spinach to the pot, stir until spinach is coated with oil. Cover pot, turn to medium-low and allow spinach to wilt. Once wilted season with salt and pepper to taste.
Whisk eggs and parmesan cheese together in a small bowl. Set aside.
When spinach is wilted, add chicken broth to pot and bring to a boil. Add pasta and cook until al dente. Add meatballs and cook for an additional minute, until meatballs are heated through.
Stream egg and cheese mixture into soup and stir gently in a circular motion. Allow egg to cook for an additional minute. Serve.
Labels: Soup and Stew