Monday, March 14, 2011

Italian Wedding Soup, My Way

It is still definitely soup weather here in eastern Ontario.  We keep getting little snippets of snow and the March winds are certainly blowing.  Yesterday's walk was 'bracing' to put it mildly.

One of my favourite soups has to be Italian wedding soup.  Traditionally it is made with spinach and orzo pasta I believe.  However I have changed this to leeks and bowtie pasta.  After all aren't bowties more in keeping with a wedding than little rice shaped noodles?

It is a very simple soup to make, well the mini meatballs take a bit of time, but other than that, there's not much to it.


1 litre carton of chicken soup stock(sodium reduced for the health conscious)
2 large leeks
1 onion
2 garlic cloves
2 cups of water
1 cup of bowtie pasta

      1/2 lb ground pork (turkey or chicken is nice too)
      1 large egg
      1 tsp ground black pepper
      1 tablespoon garlic powder

Add the water and chicken stock to a large cooking dish.  Bring to a boil.

Add the bowtie pasta to the stock, and stir occasionally.

Cut the leeks up into 1/4 inch slices.  Add to the stock.

Dice the onion, and mince the garlic.  Add to stock.

Put the ground pork in a bowl.  Add garlic powder, black pepper and the egg.  With your hands, mix all four ingredients.  Form little meatballs in your hands (about a quarter to a half teaspoon each) and drop into the boiling stock and vegetables.   Allow the meatballs to all cook for about 10 minutes.

Serve hot.

And that is about all I have to say for today.

Musings and meanderings from the Musical Gardener.

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