Italian Wedding Soup
|Chicken stock||6 Cup (96 tbs) (Soup)|
|Chicken breasts||2 (Soup)|
|Green onions||2 Bunch (200 gm) (Soup)|
|Celery stalks||3 (Soup)|
|Garlic||2 Clove (10 gm) (Soup)|
|Olive oil||1⁄4 Cup (4 tbs) (Soup)|
|Butter||2 Tablespoon (Soup)|
|Salt||1⁄4 Teaspoon (Soup)|
|Freshly ground black pepper||1⁄2 Teaspoon (Soup)|
|Fresh spinach||250 Gram (Soup)|
|Fresh parsley||1⁄4 Cup (4 tbs) (Soup)|
|Ground meat||500 Gram (Soup)|
|Long green onions||1 Bunch (100 gm), finely chopped|
|Bread crumbs||1⁄2 Cup (8 tbs) (Soup)|
|Parmesan cheese||1⁄2 Cup (8 tbs) (Soup)|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Pepper||1⁄4 Teaspoon (Soup)|
Heat olive oil and butter in a pot and saute the onions, carrots, celery and garlic in it.
Add salt and pepper to taste and add the broth, bringing the contents of the pot to a boil.
Lower the heat and simmer for a while.
Put the chicken breasts in this for about 10 to 15 minutes.
Remove the chicken , shred and return to the broth.
Add the spinach and parsley and simmer for around 30 minutes.
Add the meatballs and cook for 15 to 20 more minutes.
Procedure for meatballs In a large bowl combine all the ingredients together.
Shape the meat into small 1 inch balls and drop into the simmering soup to cook together.