This is my family’s favorite soup. Who can resist chicken soup with meatballs and pasta. Serve this with a loaf of crusty Italian bread and a bottle of Chianti and you are in heaven, especially on a chilly night.
Meatballs
1 lb. ground Turkey *
1 small finely chopped Yellow Onion
¼ C grated Italian Cheese
1/3 C Italian Flavored Bread Crumbs
1 tsp Dried Parsley
1 tsp Garlic Powder
½ tsp Salt
10 grinds of Fresh Pepper
1 Large Egg
Soup
3 42 oz boxes of chicken broth
½ Bag of fresh spinach
1 C Acini de Pepi or other small Pasta
Crazy Noodles
2 Large Eggs
1/3 C grated Cheese
In a large pot bring the chicken broth to a boil.
Using your hands, mix all of the meatball ingredients together until thoroughly mixed in a large bowl. Using the large side of a melon baller form individual meatballs by scooping out the meatball mixture and carefully dropping it into the boiling chicken stock one at a time until all of the meatballs are added. If you want perfectly shaped meatballs you can roll the scoops of meat between the palms of your hands before adding them to the broth. If you don't have a melon baller, add 1 rounded tsp at a time rolled into balls. Let them cook for ten minutes before you try to stir them or you will break up the meatballs into little pieces.
Wash the spinach, remove the stems and chop into small pieces. When the soup has returned to a boil and has cooked for 10 minutes, add the spinach and the pasta.
In a small bowl beat the two eggs with a fork. Add the cheese and beat until incorporated. Once the pasta is cooked, about six minutes, slowly dribble in the egg and cheese mixture stirring the entire time.
Lower the heat to a simmer and cook for an additional 10 minutes. Enjoy this wonderful soup with a crusty loaf of Italian bread.
* Why Ground Turkey? When we first started to make this soup we used beef to make the meatballs and there was always a layer of scum floating on top of the pot. A friend suggested using ground turkey instead. Not only did we eliminate the scum but the meatballs tasted better and were healthier. Imagine that!
To print a copy of this recipe go to Stracciatelle Soup.
* Why Ground Turkey? When we first started to make this soup we used beef to make the meatballs and there was always a layer of scum floating on top of the pot. A friend suggested using ground turkey instead. Not only did we eliminate the scum but the meatballs tasted better and were healthier. Imagine that!
To print a copy of this recipe go to Stracciatelle Soup.
Copyright © 2011 by Nicholas Verna. All Rights Reserved. No part of this recipe may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems without written permission from the author.
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