Chicken Soup with Stars and Meatballs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2/3 cup finely grated fresh parmesan |
3/4 pound ground turkey or lean ground beef |
1/2 small onion, finely chopped |
1/2 cup fresh bread crumbs |
1/2 cup cooked, squeezed dry, and chopped spinach |
1 large egg, lightly beaten |
coarse salt |
2 tablespoons extra-virgin olive oil |
8 ounces star-shape pasta (or any small pasta, such as orzo) |
4 cups chicken stock or broth |
Directions:
1. 1. Bring a large pot of salted water to a boil.
2. 2. Set aside 4 tablespoons of the cheese.
3. 3. Combine the ground meat, onion, bread crumbs, spinach, egg, 3/4 teaspoon of the salt, and the remaining cheese in a medium bowl. Shape into 30 meatballs, each 1 inch in diameter.
4. 4. Heat the oil in a large, heavy skillet over medium-high heat until hot but not smoking. Reduce heat to medium-low; add the meatballs and cook, turning, until lightly browned, about 10 minutes. Using a slotted spoon, transfer the meatballs to a large saucepan.
5. 5. Meanwhile, add the pasta to the boiling water and cook according to the package directions; drain.
6. 6. Add the chicken stock to the browned meatballs and bring to a boil. Reduce heat and simmer until the meatballs are just cooked through, about 5 minutes. Stir in the pasta and salt to taste.
7. 7. Ladle the soup into bowls and sprinkle with the reserved cheese.
8. Tip: Use a light hand when forming the meatballs, since the mixture is fairly moist. If the meatballs are browning too quickly, lower the heat. You can also add these meatballs to tomato sauce and eat with pasta.
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