Google italian wedding soup recipe

• 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

1. Prepare pasta in salted water until al dente (a couple of minutes shy of package directions).
2. Drain pasta and rinse with cold water to prevent the cooking process.
3. Drizzle after some extra virgin essential olive oil and stir to coat put aside until needed.

For that meatballs:

1. 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.
2. Add minced garlic clove and stir constantly until very aromatic, about 30-a minute.
3. Remove from heat and permit to awesome a little before contributing to the rest of the meatball ingredients mix well.
4. Preheat oven to 350F.
5. 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:

1. Bring chicken stock to some gentle boil and add carrots, celery, and partly baked meatballs prepare for 10-fifteen minutes until carrots soften.
2. Add chopped green spinach and prepare yet another a few minutes.

1. Keep pasta and soup separate until serving therefore the pasta does not get mushy.
2. 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).
3. 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.