KICKASS WEDDING SOUP FOR THE SOUP[ KITCHEN

MARCIA’S ITALIAN WEDDING SOUP by CHEF DAN


Serves 40 (FOR THE SOUP KITCHEN)

INGREDIENTS:

40 cups chicken broth

5 pounds ground chicken

6 eggs, lightly beaten

2 teaspoons each salt and pepper

1 cup bread crumbs or PANKO Japanese bread crumbs

1/2 cup parmesan cheese

1 tablespoon each of oregano, parsley, and basil

1 onion, minced

5-8 garlic cloves, minced

2 packages frozen spinach

1 lemon juice

4 cups Bow tie pasta

DIRECTIONS:

1. Pre-heat oven to 325 degrees.

2. Blend the ground chicken, S&P, bread crumbs, parmesan, oregano, parsley, basil, onion, and garlic until nicely blended.

3. Form the blended mixture into 3/4-to1 inch balls.

4. Place meatballs onto a baking sheet lined with parchment paper.

5. Bake for about 15 to 20 minutes.

6. Boil broth during baking of the meat balls and add meat after baking.

7. Add pasta then spinach cooking at medium-high heat, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente.

ENJOY DAN: hallelujah