2 tbsp. extra virgin olive oil
2 carrots, peeled and chopped
2 celery stalks, chopped
1 medium onion chopped
2 bay leaves
Salt and freshly ground pepper to taste
1 lb. hamburger
1 egg beaten
2 cloves garlic, minced
1/2 fresh, shredded Parmesan cheese
1/2 cup plain bread crumbs
8 cups of chicken broth
1 1/2 cups Ditalini pasta
1 lb. spinach. Stems removed. Washed and coarsley chopped.
In soup pot, saute onions, carrots, celery and bay leaves in olive oil for about 10 minutes. Season with salt and pepper. Stir occasinally.
While that cooks, make the meatballs. Combine ground beef, egg, garlic, cheese, bread crumbs, salt and pepper.
Add chicken broth to vegetables. Increase heat to high and bring to a boil. Roll meat into mini meatballs and drop into boiling broth. One you've done all the meet, add Ditalini. Cover and simmer for 10 minutes. When pasta is tender, add spinach. Once spinach is wilted, the soup is done. Adjust seasonings. Serve with crusty bread.
2 carrots, peeled and chopped
2 celery stalks, chopped
1 medium onion chopped
2 bay leaves
Salt and freshly ground pepper to taste
1 lb. hamburger
1 egg beaten
2 cloves garlic, minced
1/2 fresh, shredded Parmesan cheese
1/2 cup plain bread crumbs
8 cups of chicken broth
1 1/2 cups Ditalini pasta
1 lb. spinach. Stems removed. Washed and coarsley chopped.
In soup pot, saute onions, carrots, celery and bay leaves in olive oil for about 10 minutes. Season with salt and pepper. Stir occasinally.
While that cooks, make the meatballs. Combine ground beef, egg, garlic, cheese, bread crumbs, salt and pepper.
Add chicken broth to vegetables. Increase heat to high and bring to a boil. Roll meat into mini meatballs and drop into boiling broth. One you've done all the meet, add Ditalini. Cover and simmer for 10 minutes. When pasta is tender, add spinach. Once spinach is wilted, the soup is done. Adjust seasonings. Serve with crusty bread.
1 comment:
This is my absolute favorite Italian soup, I even buy it in the cans. Now I know how to make it, yum.
Post a Comment