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ITALIAN WEDDING SOUP PENZEY’S

l lb. ground chukc
l lb. ground pork
l/2 cup bread crumbs
l/2 tsp. pepper
l tsp. salt
l tsp. basil
2 tbsps. parsley
2 eggs
8 cups chicken stock
4 cups fresh spinach, rinsed well, stems removed and cut into strips
l tsp. granulated garlic
2 tsp. bouquet garni
8 oz. orzo or any small pasta
l/2 cup grated parmesan
Combine meats, bread crums, pepper, salt, bsil, parsley and eggs in a bowl and mix until well blended. Form into tiny meatballs about l to l-l/2 tsp. of meat (the small cookie scoop works perfectly). Bake on cookie sheet for 35 mins. at 350. Meanwhile bring the broth to a low boil and add spinach. Cover and cook 5 mins. Add meatballs to the hot broth along with the garlic, bouquet garni. Add pasta and continue to boil until pasta is tender, 8 mins. no more. Remove from heat so pasta doesn’t get overdone. Stir in cheese and serve.
Serves about 6 generously – Penzey’s magazine INSTEAD OF BOUQUET GARNI USE ITALIAN SEASONINGS

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https://recipes.connorbowen.com/recipe/italian-wedding-soup-penzeys/