Tuesday, October 21, 2014

Soup's On: Easy Wedding Soup!

Not everyone has time to make mini meatballs for wedding soup so you avoid making it, Correct?

I make a quick version and it takes about an hour from start to finish.  Quick and Easy! I think you can handle a hearty bowl on a cool, damp or chilly day especially when it's done 1,2,3.  Enjoy!

Here's what I do.  I did it today and although I had to go out for the acne de pepe everything else was at my finger tips.  Note:  Since it's fall and winter is approaching keep large containers of chicken and beef broth for these days.

1 lb. or less good quality ground beef (today I used round)(lean)
1 medium carrot chopped
1/2 to 1 package frozen spinach(rinse and squeeze to remove as much water as possible) Note: When using frozen spinach I place a few tablespoons of water in a large bowl with the spinach and microwave for a few minutes to thaw. (fresh can be used but rinse well and cut in small pieces)
1-28 oz. Chicken or Beef Broth
2 cups water
8 oz. Acne de Pepe
Pecorino Romano cheese to taste

In a medium size pot add 1 to 2 T olive oil. Place beef in pot with a pinch of salt and pepper.  Cook slowly while breaking beef apart in small pieces until all red disappears.  Add carrots, spinach cooking for a few minutes.  Add, broth and water.  Simmer until carrots are tender.

In a separate pot cook pasta according to directions.  Drain and rinse.  Add to Soup.  Sprinkle with some grated Italian cheese


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