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.

1 comment:

Jennifer said...

Made this last night, with extra veggies and whole wheat pasta. Delicious!