June 07, 2007

Shotgun Wedding Soup

2 cloves garlic, minced
1 medium onion, chopped
1/2 cup acini di pepe (sometimes labeled as pastina, it is a tiny pasta)
46 oz chicken stock
10 oz frozen or fresh chopped spinach
1 tablespoon olive oil

prepared mini meatballs

In a large pot, saute the onion and garlic in olive oil until softened. Add broth and bring to a boil. Stir in the pasta, salt, pepper and nutmeg. Simmer for 3-5 minutes. Stir in spinach. Cook about 5 additional minutes. To serve: arrange the desired about of meatballs in the bottom of each bowl. Ladle the soup on top, serve immediately.

Yield: 6-8 servings

My thoughts:
This soup is similar to Italian Wedding Soup in that it has meatballs and a chicken stock based broth, but it has some differences. It is made with spinach instead of endive or escarole, it has pasta (which some versions don't), and there are no eggs in the broth and it is a little quicker to make. But no matter, it is wonderful soup in it's own right and besides, Italian Wedding Soup doesn't have anything to do with weddings at all-it is really a mistranslation of "minestra maritata" which just means two things that go well together-a marriage of flavors if you will. This soup has the perfect marriage of flavors and is light tasting yet substantial enough to serve as a meal.