- 1 tablespoon extra virgin essential olive oil
- 1/2 cup finely minced onions
- 1 clove finely minced garlic clove
- pinch of salt
- 1 1/2 pounds of ground poultry
- 3 tablespoons Italian-seasoned bread crumbs
- two tablespoons grated Parmesan or Romano cheese
- two tablespoons chopped fresh parsley
- two tablespoons chopped fresh tulsi
- 3 scallions, thinly sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 2 eggs, beaten
- 8 cups homemade chicken stock
- 4 carrots, diced
- 4 stalks celery, diced
- 5 ounces fresh green spinach, tough stems removed leaving roughly chopped
- 1/2 pound acini di pepe
- pasta, cooked (or any other tiny pasta shape like stars, orzo, etc)
- 1 tablespoon essential olive oil
- Garnish - sliced scallions, chopped parsley, grated Parmesan or Romano cheese
- Prepare pasta in salted water until al dente (a couple of minutes shy of package directions).
- Drain pasta and rinse with cold water to prevent the cooking process.
- Drizzle after some extra virgin essential olive oil and stir to coat put aside until needed.
For that meatballs:
- Inside a large skillet over medium-high temperature, saute the onions along with a pinch of salt in essential olive oil until golden brown stirring frequently.
- Add minced garlic clove and stir constantly until very aromatic, about 30-a minute.
- Remove from heat and permit to awesome a little before contributing to the rest of the meatball ingredients mix well.
- Preheat oven to 350F.
- Form meat mixture into 80 1-inch meatballs (I personally use this #100 scoop ) and put on greased or lined sheet pan and bake for ten minutes remove from oven and awesome (no tasting at this time - they are less than cooked through yet).
To help make the soup base:
- Bring chicken stock to some gentle boil and add carrots, celery, and partly baked meatballs prepare for 10-fifteen minutes until carrots soften.
- Add chopped green spinach and prepare yet another a few minutes.
- Keep pasta and soup separate until serving therefore the pasta does not get mushy.
- Place about 1/4 cup cooked pasta inside a bowl and top having a hearty ladle or a couple of soup (8 meatballs per serving).
- Garnish with sliced scallions, chopped parsley, and/or grated Parmesan or Romano cheese if preferred.
- Create a double batch and freeze some for any meal later. Simply freeze individually the chicken stock, precooked meatballs, and precooked pasta drizzled with essential olive oil. When you really need a fast meal, just heat everything up, add sauteed carrots and celery, and chopped fresh green spinach. Sometimes I switch the pasta with cooked wheat berries or quinoa.