Italian Soup - "Minestra Marinata" Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients for Meatballs:
1/2 lb. ground beef, 80% lean
1/2 lb. ground pork
1 egg, beaten
1/2 cup Italian breadcrumbs, homemade is best
1/4 cup Parmesan cheese, finely grated into a powder
3 cloves garlic, finely diced
1/3 cup fresh parsley, roughly chopped
salt & freshly ground pepper
Ingredients for Soup:
1 1/4 cups carrots, diced
1 1/4 cups yellow onion, diced
3/4 cup celery, diced
1 Tbsp. garlic, minced
8 cups chicken broth
2 tsp. Italian seasoning
salt/pepper
3/4 cup acini de pepe pasta, uncooked
8 oz. fresh spinach
To Garnish:
Fresh parsley, roughly chopped
Freshly grated Parmesan cheese
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Directions: |
Directions:Gently combine the meatball ingredients, don't overwork the meat, we want tender meatballs. Roll the meat into 1-inch balls. Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Brown the meatballs in batches for 2-3 minutes. The inside of the meatball will finish cooking in the soup. Remove the meatballs and set aside.
Add the onions, carrots, and celery and sauté for 5 minutes, until softened. Add the garlic and sauté 1 minute. Add the chicken broth, Italian seasoning, and season with salt and pepper if desired. Bring to a boil. Reduce the heat to medium. Add the meatballs and pasta. Simmer for 10 minutes, until the meatballs are cooked through. Stir in the spinach. Garnish with fresh parsley and Parmesan cheese and serve with a glass of Four Winds Tempest! |
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