Bland Soup Recipe . . .
INGREDIENTS . . .
3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup Panko bread crumbs
2 cloves minced garlic
4 tablespoons chopped fresh parsley leaves
1/3 cup freshly grated Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons heavy cream
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 cup minced yellow onion
3 average sized carrots, cut into 1/4 inch pieces
3 stalks of very average celery, again cut into 1/4 inch pieces
10 cups chicken stock
1 cup small pasta (you pick the shape)
3 tablespoons minced dill
12 ounces baby spinach, washed and trimmed
DIRECTIONS . . .
Preheat the oven to 350 degrees F.
For the meatballs, place all the ingredients with about 1 teaspoon salt, and 1/2 teaspoon pepper (adjust to your personal taste) in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet (you'll get about 40). Bake for 30 minutes, until cooked through and lightly browned. Set aside.
While the balls are cooking - heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the veggies and saute for about 5 minutes. Add the chicken stock and bring to a boil. Add the pasta to the simmering broth and cook for 7 or 8 minutes (tender pasta will be your cue). Add the dill and meatballs and simmer for about three minutes. Taste. Adjust seasoning (salt and pepper) if needed. Stir in the fresh spinach and cook for 1 minute, until the spinach is wilted. Portion in to bowls, garnish with cheese, eat.
There? Don't you feel better? Real post coming tomorrow. In theory . . .