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| Image from PBS.org |
Italian Wedding Soup
Inspired by The Beach House Kitchen
Meatballs:
1/2 lb. ground Chicken1/4 cup Italian Bread crumbs
2 Tbsp. Parmesan Cheese
1 Tbsp. chopped fresh Parsley
1 Garlic clove, minced
2 Tbsp. Milk
1 Egg, beaten
1 tsp. Salt
1/2 tsp. ground Black Pepper
1 1/2 tsp. Italian seasoning
Soup:
2 Tbsp. olive oil1 cup Onion, finely chopped
1 cup Carrots, finely chopped
1 cup Celery, finely chopped
3 Garlic cloves, minced
1 and a half cartons of Chicken Broth
1 tsp. Oregano
Salt and Pepper to taste
1/2 cup Acini di Pepe pasta
2 cups, fresh Spinach leaves, rinsed, stems removed and diced
2 Tbsp. Lemon Juice
2 Tbsp. heavy Cream
Parmesan Cheese
In a medium bowl, combine all meatball
ingredients and mix thoroughly. Place bowl in the refrigerator.
Saute onions, carrots, celery and garlic in
olive oil. Cook, covered until soft.
Add chicken broth, oregano, salt and
pepper and bring to a boil.
Add acini di pepe, reduce heat and simmer
for 6 minutes, until pasta is tender.
Scoop meat into small balls (about ¾ in in
diameter), drop into the soup and continue to cook for 5 minutes, until the
meatballs float.
Add spinach, lemon juice, cream, and cook
for an additional 10 minutes.
Serve with Parmesan Cheese.
Blueberry Scones
2 cups Flour
1/4 cup Sugar
1 Tbsp. Baking
Powder
1/4 tsp. Salt
6 Tbsp. cold
Butter, cut into pieces
1 cup Blueberries
2/3 cup heavy or
whipping Cream
1 large Egg
½ tsp. freshly
grated Lemon peel
Preheat oven to
375. In a large bowl, mix flour, sugar, baking powder, and salt. With a pastry
cutter, cut butter into the dry ingredients, until mixture resembles course
crumbs. Add blueberries and toss to mix.
In a small bowl,
mix cream, egg, and lemon until blended. Slowly pour cream mixture into dry
ingredients and stir, just until a soft dough forms.
You can either . .
.
1.
flour a
surface and roll out dough into a 6-inch round, cutting into wedges, or
2.
forgo the
rolling and just drop 2-inch oval mounds on a greased baking sheet.
Bake for 20-22
minutes, or until just golden brown.
