So I have come down with what my daddy calls the “Creeping Crud,” a cold or something like it. I’ve been expecting it. I was around my two great nieces on Thanksgiving and they were both sick. So far it’s just a sore throat and cough, which I seem to get a lot more often since I had those vocal cord granulomas a couple of years ago…or was it just last year? I don’t remember.
ANYWAY, my point was not to whine. My point is to give you this wonderful recipe that I made yesterday morning when I felt this coming on. I think it’s really good and so does The Captain (and he’s a picky eater). It’s a nice change from chicken soup, although it’s just chicken soup with meatballs instead of chicken. I got the basic recipe from Allrecipes.com and tweaked it to my liking. Feel free to do the same. If you haven’t ever tried the Skinner Dumpling pasta, try it. It’s my favorite.
Italian Wedding Soup
1 pound extra-lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
½ tsp salt
1 teaspoon dried basil
3 tablespoons minced onion (I used dried flakes)
2 1/2 quarts chicken broth (2 ½ big cartons)
2 cups fresh spinach - packed, rinsed and thinly sliced
1 cup dumpling pasta (Skinner brand in a bag)
1 cup diced carrots
1 tsp salt (to taste)
In a medium bowl, combine the raw beef, eggs, bread crumbs, parmesan cheese, basil, and onion. Shape mixture into 1/2-inch (small) balls and set aside. Chop spinach and carrots.
In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrots, meatballs, and salt. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.