WnWHS Soup Month Profile Swap - hope you like this soup :)
Ingredients
• Meatballs:
• 1/2 lb. ground chuck
• 1/4 cup Italian panko bread crumbs
• 2 Tbsp. parmesan cheese
• 1 Tbsp. chopped fresh parsley
• 1 garlic clove minced
• 2 Tbsp. milk
• 1 egg beaten
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 1 1/2 tsp. Italian seasoning
• Soup:
• 2 Tbsp. olive oil
• 1 cup yellow onion finely chopped
• 1 cup carrots finely chopped
• 1 cup celery finely chopped
• 3 garlic cloves minced
• 7 cups chicken stock
• 1/4 cup fresh dill chopped
• 1 tsp. oregano
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 1/2 cup acini di pepe
• 2 cups fresh spinach leaves, rinsed, stems removed and julienned
• 1/4 cup parmesan cheese
Instructions
1. In a medium bowl, combine all meatball ingredients and mix thoroughly.
2. Form meatballs using a small scoop. Place on a parchment-lined baking sheet. Place in refrigerator.
3. Heat olive oil over medium heat in a large pot. Add the onions, carrots, celery and garlic and cook, covered until soft, 10 minutes.
4. Add chicken stock, dill, oregano, salt and pepper and bring to a boil, reduce heat to a low boil, and cook uncovered for 10 minutes.
5. Add acini di pepe and continue to cook for 6 minutes until pasta is tender.
6. Drop the meatballs into the soup and continue to cook for 4 minutes, until the meatballs float.
7. Add spinach and parmesan and cook for an additional 2 minutes.
8. Serve immediately.
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cheese tater soup as my granny called it is now one of my favorite soups. i tried to copy a recipe but my computer said nope .
wnwhs soup profile
take care
WnWHS Soup Month Profile Swap - hope you like this soup :)
Ingredients
• Meatballs:
• 1/2 lb. ground chuck
• 1/4 cup Italian panko bread crumbs
• 2 Tbsp. parmesan cheese
• 1 Tbsp. chopped fresh parsley
• 1 garlic clove minced
• 2 Tbsp. milk
• 1 egg beaten
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 1 1/2 tsp. Italian seasoning
• Soup:
• 2 Tbsp. olive oil
• 1 cup yellow onion finely chopped
• 1 cup carrots finely chopped
• 1 cup celery finely chopped
• 3 garlic cloves minced
• 7 cups chicken stock
• 1/4 cup fresh dill chopped
• 1 tsp. oregano
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 1/2 cup acini di pepe
• 2 cups fresh spinach leaves, rinsed, stems removed and julienned
• 1/4 cup parmesan cheese
Instructions
1. In a medium bowl, combine all meatball ingredients and mix thoroughly.
2. Form meatballs using a small scoop. Place on a parchment-lined baking sheet. Place in refrigerator.
3. Heat olive oil over medium heat in a large pot. Add the onions, carrots, celery and garlic and cook, covered until soft, 10 minutes.
4. Add chicken stock, dill, oregano, salt and pepper and bring to a boil, reduce heat to a low boil, and cook uncovered for 10 minutes.
5. Add acini di pepe and continue to cook for 6 minutes until pasta is tender.
6. Drop the meatballs into the soup and continue to cook for 4 minutes, until the meatballs float.
7. Add spinach and parmesan and cook for an additional 2 minutes.
8. Serve immediately.