Monday, February 1, 2010
Italian Wedding Soup..an oldie but a goodie
Last night I had some friends over for dinner. It was a last minute thing. I had no time to go to the supermarket so I had to think quickly on my feet. When you are a caterer you get used to thinking that way. Well, I had the ingredients to whip up the Italian classic, "Wedding Soup". I served it in over sized bowls with warm Italian bread and butter. My guests loved it so much that I have decided to offer it on our cafe menus at our Long Island and Manhattan venues. This soup is delicious, healthy , and hearty. The recipe below includes meatballs as the main protein,however, feel free to add chicken or white beans or both to the mix.
Italian Wedding Soup
24-36 meatballs fully cooked (mini)
1 1/2 quarts chicken stock
1 1/2 quarts beef stock
3 stalks celery
1 1/2 tablespoons chopped parsley
1 cup chopped onion
1/2 teaspoon salt
1 pound spinach, chopped
1/2 cup orzo or acini de pepe
Romano cheese to taste
In a stockpot combine stock, celery, carrots, and onion; Simmer 1 hour.
While the stock is simmering,make your meatballs.
Bring the liquid back to a boil and add meatballs. Simmer until meatballs are cooked. Approximately 8 minutes before its finished add the pasta. Approximately 2 minutes before its finished add the spinach .
Beat remaining egg and pour slowly into soup, stirring constantly. Remove from heat and serve.
Add Romano cheese to taste.
Posted by Andrea Correale's Elegant Affairs at Monday, February 01, 2010