Tuesday, January 18, 2011
Big Fat Italian Wedding
If soup diets are all the rage, so should having your tonsils taken out! I recently underwent the knife and in the recovery process lost 11lbs. I’m not here to boast about the weight loss because frankly I love to eat, and no solid food almost killed me-- but rather give credit to where the broth is due. The following soup is both easy and cost effective; and hey—it got me into my bridesmaid dress!
Italian Wedding Soup
1 bag of frozen Italian style meatballs
2 tablespoons good olive oil
1 cup minced yellow onion
3/4 cup diced celery (2 stalks)
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini*
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed
BROWN the meatballs according to the package directions.
HEAT the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion and celery and sauté until softened, 5 to 6 minutes, stirring occasionally.
ADD the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender.
ADD the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper.
STIR in the fresh spinach and cook for 1 minute, until the spinach is just wilted.
LADLE into soup bowls and sprinkle each serving with extra grated Parmesan.
NOTE: Cannellini beans can be substituted instead of the pasta.