Now you might be saying, Soup…In Summer?  While in might sound a bit odd, I agree, but in San Francisco, its completely normal.  Summer in San Francisco often finds me wanting something warm and hearty.  This recipe does just the trick.

I used chicken for the meatballs as it is healthier.  They also don’t contain eggs for no reason other than once I made it and I had no eggs on hand. I think I actually like the meatballs better this way anyhow.

Winter, Spring, Summer or Fall…this one is a keeper.

ITALIAN WEDDING SOUP
Serves 4

INGREDIENTS
For the meatballs
1 lb Ground Chicken
2 tbsp Parmesan Cheese
1/2 cup Panko
1/4 cup Low Fat (1%) Milk
1 tbsp Salt
1 tsp Red Pepper Flakes
1 tbsp Italian Seasoning
2 cloves Garlic Clove, grated

For the Soup
1 box Organic Free Range Chicken Broth
1 Onion, chopped
1 Carrot, chopped
1 celery stalk, chopped
2 cups Spinach, torn into pieces
1/3 cup dried Orzo or Israeli CousCous (I use cous cous)
1/4 cup Marsala Wine or White Cooking Wine

DIRECTIONS
Combine all the ingredients for the meatballs and form into small golf ball sized balls.  Place on a cookie sheet and bake for 30 minutes at 350.

Meanwhile add onions, celery and carrots to a soup pot and cook for a few minutes until the onions are soft.  Add broth and wine.  Let simmer for as long as you like.  I like to simmer as long as possible because it really makes the flavor better.  Once your meatballs are done and you are about 15 minutes away from serving add the couscous or orzo.  2 minutes before serving add the spinach and let wilt.  Serve with meatballs and parmesan cheese.