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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 4 |
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This is a variation of my mom's recipe. It's one of my favorites of hers. If you're in a hurry, you can use all chicken broth and leave out the fresh chicken. Traditionally this calls for escarole, but I don't like the bitterness of it. Ingredients:
1/2 lb chicken parts (whatever you like) |
4 quarts water |
1 small onion, diced |
2 tablespoons olive oil |
1 tablespoon fresh thyme |
1 tablespoon fresh parsley |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 cups fresh spinach |
1 lb , your favorite meatball recipe |
1/2 cup grated fresh pecorino romano cheese, plus more for serving |
1/2 cup uncooked rice or 1 cup small shell pasta, such as achini de pepe, orzo, ditalini |
2 (15 ounce) cans chicken broth |
1 egg, scrambled |
Directions:
1. Saute onion in olive oil until soft, but not browned.
2. Add chicken parts, water, parsley, thyme, salt and pepper.
3. Bring to boil, then simmer for about an hour.
4. While that's cooking, make up a batch of your favorite meatballs and form into rather small balls (smaller than a ping pong ball).
5. Remove chicken to a plate and strain broth.
6. Place broth back in soup pot, add canned chicken broth (for more flavor), and meatballs, and return to boil.
7. Cut chicken into small pieces.
8. When meatballs are cooked, add pasta or rice until cooked.
9. Add spinach, chicken and cheese.
10. When spinach is wilted, stir soup vigorously and add scrambled egg in a slow stream so that it forms thin ribbons in soup. If you like, you can add some more fresh herbs at this point (parsley, thyme, basil, etc.).
11. Serve with extra grated cheese. I like this with some good crusty Italian bread, and a nice glass of wine.
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