Famous Recipes - ITALIAN WEDDING SOUP

ITALIAN WEDDING SOUPZuppa maritata Serves 4 - 6

For the meatballs: a.. 1/2 lb ground beef b.. 1/2 lb ground veal, pork or turkey c.. 1/4 cup bread crumbs (commercial, or grate your own from stale Italian bread) d.. 1 egg e.. 1 T parsley, finely chopped f.. 1/2 clove garlic, minced (optional) g.. 1/2 tsp paprika (optional) h.. 1/2 tsp salt and pepper to taste For the soup: a.. 4 cups chicken broth b.. 2 cups spinach, chopped c.. 1/4 cup grated Pecorino Romano cheese d.. Orzo - small grains of pasta shaped like barley.

COMBINE the ground meat, bread crumbs, egg, parsley, minced garlic and salt and pepper in mixing bowl. Mix well with a fork and form into tiny meat balls (shown are about the size of a golf ball, but traditional meatballs are a bit smaller) with your hands. PLACE meatballs on a greased baking sheet and bake for about 25 minutes at 350F, until brown. (See ALTERNATE, below)

ABOUT ten minutes before serving, bring the chicken broth to a boil, add the spinach and cook until tender. Add the meatballs and return soup to a simmer. Stir in the Pecorino cheese and serve.

ALTERNATE: you can sauté the meatballs in olive oil until brown and procede with step 3 (above), or bring your chicken stock to a low boil, add the uncooked meatballs, simmer for about 25 minutes, add the spinach, cook until tender, stir in the cheese and serve

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