Chicorina Soup

SERVES: 8

COOK TIME: 30 Min

If you didn't grow up on this soup, you'll want to start making up for lost time! It's a little different because of the last-minute addition of the egg and cheese mixture.

What You'll Need

1 pound ground beef
1/4 cup coarsely chopped fresh parsley
2 eggs, plus 2 eggs beaten, divided
1 teaspoon salt
1 1/4 teaspoon black pepper, divided
3/4 cup dry bread crumbs
10 1/2 teaspoons garlic powder
1/2 cup plus ½ cup grated Parmesan cheese, divided
3 quarts (12 cups) chicken stock
1 garlic clove, chopped
1/2 cup chopped onion
2 fresh tomatoes, chopped
10 1/2 cups coarsely chopped carrots
10 1/2 cups coarsely chopped celery, with the leaves
1 box (10 ounces) frozen spinach
1 cup orzo, acini di pepe, or other small pasta shape

What to Do

In a large bowl, combine ground beef, fresh parsley, 2 eggs, salt, 1 teaspoon black pepper, bread crumbs, garlic powder and 1/2 cup Parmesan cheese. Form the mixture into about 30 small meatballs; set aside.
In a large pot, bring the chicken stock to a boil. Add the garlic, onion, tomatoes, carrots, celery, remaining 1/4 teaspoon black pepper, and parsley; reduce the heat and simmer until the vegetables are tender, about 10 minutes.
Add the spinach, meatballs and rosamarina pasta and continue to simmer until the meatballs are cooked through, 15 to 20 minutes.
Meanwhile, in a small bowl, mix together the 2 beaten eggs and remaining 1/4 cup Parmesan cheese. Return the soup to a boil, add the egg-cheese mixture, and let boil for 1 minute, stirring gently.