Italian wedding soup

so we start with some yellow onion, celery, and carrot roughly chopped. In the other bowl is ground chicken (~1/2 lb) the other package is 2 chicken sausages (~1/2 lb) on the board is chopped broad leaf parsley and 3 cloves of garlic (for the chicken)

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once the sausage skin is removed and the meat squeezed into the bowl I added garlic, salt, pepper, fresh oregano, fresh parsley a splash of milk and a beaten egg and around a 1/3 cup of bread crumbs (stale bread put in a blender), pecorino romano, parmesan, and grana padano

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I took that chicken mixture and smashed it all together and mixed it and it turned into chicken meat balls :sunny:

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took a tbsp, or two of olive oil and threw it into a pan, got it angry and tossed the chopped veggies into to saute until tender

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meanwhile into the oven @ 350 for :30

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sizzle you sons of bitches, I added a pinch of salt, a few grinds of cracked pepper and some dried oregano to the veggies while they simmer

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after becoming tender toss some chicken stock (homemade preferably) and put it in the pot along with a heavy hand of dry white wine


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/ff

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30 minutes later the chicken meat balls are cooked through and browned.

hello secret pasta weapon!

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(added a "handful" and a "half")

allow to simmer around 8 minutes or so

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added a whole package of baby spinach, and allowed it to wilt (not wilted in the pic duh)
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served with some fresh grated parmesan

enjoy

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Not one of my favorite soups but yours looks delicious.

that looks really good and im really hungry. usually soups to me don't seem so savory but the spinach and chicken meatballs really make the dish

thanks, and it tastes as good as it looks, one of the best soups I've made to date :)

Good stuff Mofo - and I am a fan of that brand of Pasta.

Only suggestion I will offer (think you can get away without getting one!?) is that you should have browned the meatballs first in the pan prior to sauteing the veg to SEAR in the juices (fuck you giga you clueless wannabe!), also to brown them more, get the maillard reaction going, and get more flavour in the pot.

besides that - looks gooood

if you really want to seal in the juices I suggest wax.

you trying to be funny again ryan?!

they don't need to be seared, they are plenty juicy, trust me. prepare the dish the way I posted and you will see.

also, the soup got better after sitting overnight in the fridge :)

Good stuff Mofo - and I am a fan of that brand of Pasta.

Only suggestion I will offer (think you can get away without getting one!?) is that you should have browned the meatballs first in the pan prior to sauteing the veg to SEAR in the juices (fuck you giga you clueless wannabe!), also to brown them more, get the maillard reaction going, and get more flavour in the pot.

besides that - looks gooood

is it tiring being obsessed w/me?

actually the only reason i would sear those meatballs for the dish is just for flavor and a texture contrast. alton brown actually did an experiment about searing to seal in juicing and it doesn't do anything, just adds flavor.

I'm not a fan of soup with wilted greens in it. Not a fan at all.

you go to hell.