Wedding Soup: good, she vows

RECIPE FINDER

April 23, 2008|By Julie Rothman | Julie Rothman,Special to The Sun

Marlene Harp of Kenosha, Wis., was looking for a recipe for Wedding Soup. She said she had it in a restaurant and really liked it, and that she enjoys making different soups at home. Nancy Dobbs of Fallston sent in a recipe for the soup that she said she has been using for years. It came from Dom DeLuise's book Eat This ... It'll Make You Feel Better, and she said it is her husband's favorite soup.

I made the soup with fresh spinach instead of frozen and a good quality store-bought chicken broth. The whole thing came together in less than 45 minutes. It was a very simple soup to make and was delicious. This may now be my husband's favorite soup, too.

Wedding Soup

Serves 6 to 8

1 quart chicken broth

2 cups water

1/2 cup pastina (tiny pasta)

3 teaspoons fresh parsley, chopped (divided use)

1 carrot, thinly sliced

1/2 pound spinach, chopped (if using frozen, be sure to squeeze it dry)

1/2 pound lean ground beef

3 eggs (divided use)

2 teaspoons Italian-flavored bread crumbs

3 teaspoons grated Romano or parmesan cheese, freshly grated if possible (divided use)

1 small onion, finely minced

In a soup pot, combine the chicken broth, water, pastina, 1 teaspoon parsley, carrot and spinach and bring to a low boil. Meanwhile, make the meatballs that will go into the broth. Gently mix together the ground beef, 1 egg, bread crumbs, 1 teaspoon grated cheese, the remaining 2 teaspoons parsley and the onion.

Form tiny meatballs; you should have about 30 or so. Drop the meatballs into the boiling broth mixture and simmer until they are cooked through, about 10 to 15 minutes.

In a small bowl, beat the remaining 2 eggs. With a wooden spoon, stir the soup as you pour in the eggs. Remove from heat. Cover and let stand for 2 minutes. Serve with the rest of the grated cheese, if desired.

Per serving (based on 8 servings): 132 calories, 12 grams protein, 5 grams fat, 2 grams saturated fat, 8 grams carbohydrate, 1 gram fiber, 97 milligrams cholesterol, 475 milligrams sodium

RECIPE REQUESTS

Shirley Johnson of Lucerne, Calif., is looking for a recipe for Rhubarb Chocolate Cake.

Anna Mae Stephens of Middleport, Pa., is looking for a lost recipe for Lemon Delight or Lemon Lush. It was made with Lemon Jell-O, crushed pineapple, Cool Whip and other ingredients, and it had a graham-cracker crust.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.