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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Having tried many different versions of this soup - I came up with my own - less fatty and more taste Ingredients:
3 teaspoons garlic (minced) |
1 medium onion (diced) |
3/4 cup carrot (diced) |
10 ounces spinach (chopped frozen) |
12 cups chicken stock |
1/2 teaspoon oregano |
1/2 teaspoon basil |
1 teaspoon italian seasoning mix |
2 cups pasta (small pearl like pastini) |
2 lbs extra lean beef (i used ground chicken or turkey at times) |
1/2 cup onion (grated) |
2 eggs |
1 1/2 cups italian seasoned breadcrumbs |
3/4 cup parmesan cheese (grated) |
1 teaspoon salt |
1 teaspoon pepper (to taste) |
Directions:
1. Prepare your meatballs first, mixing all the ingredients listed starting with 2 lbs ground beef and below- form into small meatballs - less than 1/2 in diameter.
2. Place into a frying pan and cook till 3/4 done or a nice brown coating is developed.
3. Place on paper towels to drain any fats. Remove all fats from the pan and deglaze the frying pan with 1 cup of chicken stock. Reserve this stock.
4. In a large soup pot add 1 tbsp olive oil, add onions, garlic and carrot. Sauté till tender. Approximately 5 to 10 minutes.
5. Add your chicken stock, basil, Italian spice and oregano. Allow 10 minutes of simmer time.
6. Add frozen spinach and allow to melt into soup. Cook for 5 - 10 minutes.
7. Add meatballs and reserved stock from deglazing the fry pan.
8. Cook your pastini to el dente. Add to soup.
9. Serve with fresh grated Parmasan Reggiano cheese.
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