OK, just one more for Mike Piretra…he even has funny names for his soup; not only that, I just had to post the amazing note he sent me after the write-up I did for him last week.  And I quote, “Wow!  Heidi, holy shit! That was really a great write up….. Damm girl you put a smile on my face. Really put me in a fantastic mood. Thank you so much  really made me happy and that’s awesome !!! YOU ARE AWSOME! Thank you Heidi God bless you and your family,, and Merry Christmas Happy New Year,, your friend from Jersey,,, Michael : )” Sounds kind of like HE’S on steroids….

 

ITALIAN WEDDING SOUP with TORTELLINI…ON STEROIDS!!

 

  • 2 lbs. ground chicken
  • 3 cloves garlic –minced
  • ½ C chopped spinach
  • 1/4   C Italian bread crumbs
  • ½ C Parmesan cheese
  • ½ tsp. salt

 

Mix, shape into small (1 oz) balls, bake at 350 degrees for 15-20 minutes to reach an internal temperature of 170 degrees.

Cook and then cool (run under cold water for 3 min.) tortellini according to package directions.  Set aside.

  • 1 gallon chicken stock
  • 1 cup swiss chard chopped
  • 1 egg (raw)

 

Season chicken stock with pepper to taste, add swiss chard, bring to boil then lower to simmer.  At simmer, wisk in 1 egg. 

Serve into bowl; add meatballs and tortellini as desired, garnish with pinch of parmesan cheese.