I got this recipe from Rachael Ray – although I used Giada’s spicy meatball recipe made last week , and I frozen another dozen. The spicy meatball recipe ( here ) added so much to this soup! I loved it! Rachael’s recipe is below, and so is giada’s meatballs
Also a pic of Max – Let’s go Pitt!!
1/4 pound ground beef
1/4 pound ground veal
1 cup (1 1/2oz) breadcrumbs
1 egg, lightly beaten
1 tablespoon finely chopped flat-leaf parsley
1 cup grated parmesan
salt and pepper
1/3 cup vegetable oil
6 cups chicken broth
2 carrots, thinly sliced
8 ounces dried spaghetti, broken into 1-inch pieces
5 ounces baby spinach leaves
Directions1. In a large bowl, mix together the beef, veal, breadcrumbs and 2 tbsp. water. Using a fork, stir in the egg, parsley and 1/2 cup parmesan; season generously with salt and pepper. Form the mixture into sixty 1/2-inch balls and set them on a platter.
2. In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the meatballs in 3 or 4 batches and cook, occasionally shaking the pan, until browned, 3 to 4 minutes. Using a slotted spoon, transfer to paper towels to drain.
3. In a large dutch oven or soup pot, bring the chicken broth, 2 cups water and the carrots to a boil over medium-high heat. Lower the heat and simmer for 5 minutes. Add the meatballs and return the soup to a simmer. Stir in the spaghetti and cook, stirring often, until just tender, 10 to 12 minutes. Stir in the spinach, cover and cook until wilted, about 5 minutes. Ladle the soup into bowls and top with the remaining 1/2 cup parmesan; serve immediately.
1 cup plain bread crumbs
¼ cup whole milk, at room temperature
2 large eggs, at room temperature
1 small onion, finely chopped*
½ cup finely grated Parmesan cheese
¼ cup chopped fresh basil leaves
¼ cup chopped fresh Italian parsley leaves
1 tablespoon tomato paste
2 cloves garlic, minced
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 pound ground dark turkey meat
1 pound spicy Italian turkey sausage links, casings removed
Extra-virgin olive oil, for drizzling