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Italian Wedding Soup 4 cups chicken stock 40 1/2 ounce meatballs (recipe below) 1/2 cup accine pepe (tiny pepple pasta) 1 cup unpacked, coarsely chopped fresh spinach grated parmasan cheese MEATBALLS 1 1/4 pounds lean ground beef 1 egg 1/4 cup finely chopped onions 1/8 cup parmesan cheese 1 tablespoon finely chopped fresh parsely 1 tablespoon finely chopped basil 1/3 cup tomato sauce Recipe Instructions: Combine all ingredients for meatballs and roll into tiny 1/2 ounce balls. Lightly oil a stock pot and quickly saute meatballs, being careful not to crowd them. When meatballs are browned add stock. Season to taste. Bring to a boil and simmer at a low heat for 15 minutes. Add the pasta (which provides the starch needed to slightly thicken the broth) and spinach, and cook for 8-10 minutes, until pasta is tender. Serve with a grating of fresh Parmesan cheese on top. Serves four |