Refer to Laura Vitale's recipe.
http://www.laurainthekitchen.com/
| For the meatballs | |
| Ground Chicken | 250g |
| Ground beef | 250g |
| Grated Onion | 2tsp |
| Garlic | 2clove |
| Fresh grated lemon zest | ¼ tsp |
| Salt | to taste |
| Pepper | to taste |
| Fresh chopped Parsley | 2tbsp |
| Bread crumbs | 2tbsp |
| Egg | One |
| Milk | 1tbsp |
| Fresh grated parmiggiano reggiano | 3tbsp |
| For the soup base | |
| Small onion,chopped | One |
| Medium carrots,diced | Two |
| Celery,diced | 2stalks |
| Garlic,minced | 1clove |
| Olive Oil | 1tbsp |
| Chicken stock or water | 6cups |
| Fresh baby spinach,washed and dried | 5ounces |
| Fresh lemon zest | ¼ tsp |
| Fresh chopped parsley | some |
| Salt | to taste |
| Pepper | to taste |
| Small Pasta | ¾ cup |
Prepare all the materials.
In a large bowl, combine together all of the meatballs ingredients.
mix well and form little tiny meatballs. Set aside.
Put mealballs in oven at 200 ℃ for 30 minutes.
Until browned
In a large pot over medium high heat, cook together the chopped onion, carrots, celery and garlic in the olive oil, season with salt and pepper and cook for about 5 minutes. Add the chicken stock and bring to a boil.
Add the meatballs and cook for about 10 minutes. Add the pasta and cook according to packaged direction. 2 minutes before the pasta is cooked, add the spinach and cook for a couple minutes.
Season with salt and pepper to taste and turn the heat off. Right before it’s served, add the ½ tsp of grated lemon zest and fresh chopped parsley.
1.You can use dry bread to make bread crumbs.
2.You can put a bit of dry basil,Oregano in meatballs.
3.You can boil the noodles separately. Maybe keep them separately in some water, do not overcook them, then 10 minutes before you eat or serve, put the noodles in the soup.