January 13, 2022 Amy Pearson 0Comment

The weather here in Sayulita is wonderful! Many people drink hot coffee or tea when it is hot. I came across a recipe for Italian Wedding Soup the other day and thought that it would be a wonderful dinner, served hot. So I tried it today. After it was finished, I added a couple of ingredients to up the flavor. Now it is delicious!

Guess what we are having for dinner tonight. Right on your first guess, Italian Wedding Soup paired with the savory Gougeres that you can find in my previous column. What a great combination! So here is my revised recipe, very easy and definitely worth making!

INGREDIENTS

Ingredients for the meatballs:

  • 1/2 pound ground chicken

I used a big chicken breast that I ground in my food processor

  • 1/4 cup finely grated parmesan

  • 1/4 cup panko

The carniceria on Revolution sells it there

  • 1 egg

  • 1/2 teaspoon kosher salt (I couldn’t find kosher salt so I used sea salt)

  • 1/2 teaspoon freshly cracked black pepper

  • 1/4 teaspoon dried oregano.

I always crush it in the palm of my hand before adding. Crushing dried herbs releases their oils making them more flavourful.

  • 1 teaspoon chopped fresh parsley

The original recipe calls for ¼ teaspoon dried parsley. I prefer to use fresh whenever possible.

  • 1/4 teaspoon red pepper flakes

  • 2 Tablespoons olive oil

I always use organic xtra virgin olive oil. I can always find it at Costco or Mega.

Ingredients for the soup:

  • 1 Tablespoon olive oil

  • 1 small white onion, finely chopped

  • 4 cloves garlic, finely minced

Peeling fresh garlic cloves is 1 of the kitchen prep items I really don’t enjoy doing so I ordered this silicone tube to help peel and it works great. The brand is not important.

  • 1/4 teaspoon red pepper flakes

  • 5 cups chicken stock

I buy the organic bullion cubes and dissolve them in boiling water

  • 1 teaspoon sea salt or kosher salt

  • 1/4 teaspoon freshly cracked pepper

  • 1 bunch of organic spinach

I buy mine from Gustavo and Rosie at our Sayulita Friday market. Their produce is always organic and freshly picked. The original recipe called for curly Kale but I much prefer fresh spinach.

  • 1 egg

  • 2 Tablespoons finely grated parmesan cheese

  • 1 lemon, juiced

  • 2 glugs worcestershire sauce

This is not called for in the original recipe but I found that it really enhanced the soup’s flavor. Add a bit, taste, and add more until you reach the flavor that you like. For me, it was 2 glugs.

..Amy please insert pic of all the ingredients here

PREPARATION

Preperation for the meatballs:

  1. Combine all the ingredients of the meatballs in a bowl a mix
  2. Form the above mixture into small balls. I used my small trigger release icecream scoop so that they were all the same size.
  3. Heat the olive oil in a large nonstick skillet over medium-high heat
  4. Sear the meatballs on all sides until they are golden. This will take approximately 5 minutes

Soup Preparation:

  1. Saute the onions until translucent, and then add the garlic and red pepper flakes and sauté until just fragrant.
  2. Add the broth, salt, and pepper and bring to a simmer
  3. Add the spinach to the broth and cook just until the spinach has wilted
  4. Add the meatballs back into the broth

5. In a small bowl, whisk the egg and parmesan cheese together

6. Temper by taking a bit of the broth and then add  to the egg mixture

7. While stirring, slowly pour the egg mixture into the soup

8. Add the lemon juice and adjust seasoning if needed

I am so looking forward to serving this for dinner tonight. It is so delicious..a full meal in a bowl of soup!!! If you have any questions or comments you can reach me on my web page Live Love & Eat in Sayulita. I do love to hear from you!

Submitted by Karina Shecter

Edited by Amy Rose Pearson