It's Spring break time and unfortunately it's cold and rainy. So, today is a great day for soup. I recently came across this recipe in a Mediterranean cookbook. And as usual, I searched around on the internet for various Wedding Soup recipes and decided to do it this way. It's super easy and rather versatile. You could add more or less of whatever you want. (Like carrots? Then add them!) I ended up adding bow-tie noodles to mine, which was good because my son said, "You know the best thing about eating this? Avoiding the green stuff to get to the noodles!" Um, OK. But at least he ate it. Well, except for the "green stuff".
2 cans chicken broth
about 1/2 bag already cooked meatballs (or cook them previously)
1 c. raw spinach leaves (or a couple good handful)
small handful of chives (about 1/4 c chopped)
2 tbsp shredded Parmesan cheese (the real stuff)
The Directions:
Make sure meatballs are cooked. Either in the microwave or the oven. Heat chicken broth to boiling. Meanwhile, chop the chives into tiny pieces (about 1 cm in length)
At the last minute add the spinach greens and heat until wilted.
Serve with crusty bread (check out this recipe for a great Peasant bread), and sprinkle Parmesan cheese on top before serving.
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