Italian Wedding Soup - my recipe.
As Julie recipes go, this is very dependent on your own tastes. I don't measure my broth so this is just a "guestimate" add more or less depending on how you like your soup.
First thing I do is fill a LARGE stockpot 1/3 full with water. Here is what my stockpot looks like to give you an idea.
Then, I add my chicken stock. I use Epicure chicken stock because I think it has amazing flavour and very little sodium. In this case I used about 1/8 cup.
Then I added about 1 cup of chopped carrots, I use my vitamix for this and just whirl up my carrots, onions and some stock. Note: After I have used the epicure chicken stock, I also use No name liquid chicken stock to turn the remainder of my water into stock. I add this throughout the soup making process until I get the flavour I want. Add to the stock and bring to a rapid boil.
Then its time to make the meatballs! I put my pound of ground chicken into a bowl, and add about a cup of breadcrumbs. I always make my own, and in this case I had half a pita sitting around so that was what I used. I also use about 1 tbsp of Epicure Pesto seasoning for this. It flavours the meatballs amazingly! Add an egg, mix well, and that is your meatball mix :)
Then I use my handy dandy meatballer (from pampered chef, yes, I support a lot of home businesses ;)) to drop the mix into the boiling soup on the stove.
Then I add 1 bag of spinach, and more stock to taste and let it simmer for an hour or so.
It all bubbles happily away on the stove :)
Then about an hour before I plan to serve I add about 1- 1.5 cups of pasta. I use the one pictured below.
Then serve with some nice garlic bread or breadsticks and enjoy!!!