Real Food for Real Life

Sunday, January 13, 2013

Another lost post...

Italian Wedding Soup

Another draft found, but this one was just photos, no recipe.  I had made this soup from a print copy of Food and Wine magazine, but I don't remember the issue ( it was sometime in 2012), so I found the recipe online, or at least one very similar.  Looking the photo it appears that I added wine with the broth, very typical for me and always a welcome addition.  I remember the soup being very, very easy to make, but needing more seasoning, particularly in the meatballs,, so keep that in mind when making this.

Italian Wedding Soup
 Adapted from Food and Wine Magazine

2 quarts homemade chicken stock or low-sodium broth
1 large carrot, finely diced 
1 celery rib, finely diced 
Kosher salt and freshly ground pepper 
8 ounces elbow macaroni
1 pound ground pork 
1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving 
1/4 cup dry bread crumbs 
One 10 ounce package frozen chopped spinach
One 15-ounce can chickpeas, drained and rinsed

In a large pot, bring the chicken stock to a boil with the carrot and celery.  Season with salt and pepper.  Add the macaroni and cook about 7 minutes.  Meanwhile, in a bowl, knead the pork with the 1/4 cup of cheese, the bread crumbs and 1/2 teaspoon each of salt and pepper. Form the mixture into 1-inch balls.  Drop the balls into the boiling soup and simmer for 5 minutes. Stir in the spinach and chickpeas and simmer until the meatballs are cooked through, 5 minutes longer. Serve, passing extra cheese at the table.

WW PointsPlus Value:  The soup comes in at a whopping 17 points for four servings, or 12 for six.  This could easily be lightened up by using ground turkey or chicken in place of the fatty ground pork.  The amount of pasta could be reduced and switched to a whole grain or high fiber pasta to make the points more worthwhile. 

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