Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Thursday, October 18, 2007

Wedding Soup

Wedding Soup is one of my favorite kinds of soup. It didn't used to be, but making my own makes all the difference. That's the great thing about cooking -- you make things just the way you like them. It's also one of the easiest soups you can make, (and cheap -- I mean, budget friendly).

Wedding Soup

qrt. seasoned chicken broth
salt, pepper, onion powder and
garlic powder to taste
1 lb. ground chuck
1 T. parsley
3 T. bread crumbs
1 egg
¼ cup
Parmesan cheese
1 cup
acine de pepe pasta (or more if you like your soup thicker/chunkier)
3-4 cups fresh or 1 cup frozen spinach

In a large soup pot, bring broth to boil.
Season with salt, pepper and onion powder, to taste.
Place meat, 1 egg, 1/4 c.
Parmesan, parsley, bread crumbs and desired seasoning
(I use salt, pepper and garlic powder) into food processor.
Pulse for 1 minute. Make into small meatballs (about 1 inch)
and drop one by one into boiling broth
(if you are unsure of your seasoning, cook one meatball until it's done, taste,
adjust seasoning and proceed with remaining meatballs.)
Cook for 5-10 minutes.
Add pasta. Stir occasionally. Cook for 5-10 minutes.
Place spinach in boiling broth. Simmer until meatballs and pasta are done
(about 10 minutes longer).


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