Living > Food

  Food  

Say 'I do' to quick, simple Wedding Soup

BY JULIE ROTHMAN

Special to the Baltimore Sun

Marlene Harp of Kenosha, Wis., was looking for a recipe for Wedding Soup. She said she had it in a restaurant and really liked it, and that she enjoys making different soups at home.

Nancy Dobbs of Fallston, Md., sent in a recipe for the soup that she said she has been using for years. It came from Dom DeLuise's book "Eat This... It'll Make You Feel Better," and she said it is her husband's favorite soup.

I made the soup with fresh spinach instead of frozen and a good quality store-bought chicken broth. The whole thing came together in fewer than 45 minutes. It was a very simple soup to make and was delicious.

Wedding Soup

1 quart chicken broth

2 cups water

½cup pastina (tiny pasta)

3 teaspoons fresh parsley, chopped, divided use

1 carrot, thinly sliced

½pound spinach, chopped (if using frozen, be sure to squeeze it dry)

½pound lean ground beef

3 eggs, divided use

2 teaspoons Italian-flavored bread crumbs

3 teaspoons grated Romano or Parmesan cheese, freshly grated if possible, divided use

1 small onion, finely minced

**

In a soup pot, combine the chicken broth, water, pastina, 1 teaspoon parsley, carrot and spinach and bring to a low boil. Meanwhile, make the meatballs that will go into the broth. Gently mix together the ground beef, 1 egg, bread crumbs, 1 teaspoon grated cheese, the remaining 2 teaspoons parsley and the onion.

Form tiny meatballs; you should have about 30 or so. Drop the meatballs into the boiling broth mixture and simmer until they are cooked through, about 10 to 15 minutes.

In a small bowl, beat the remaining 2 eggs. With a wooden spoon, stir the soup as you pour in the eggs. Remove from heat. Cover and let stand for 2 minutes. Serve with the rest of the grated cheese, if desired.

Makes 8 servings.

Per serving: 132 calories, 12 grams protein, 5 grams fat, 2 grams saturated fat, 8 grams carbohydrate, 1 gram fiber, 97 milligrams cholesterol, 475 milligrams sodium.