It's cold, raw, and raining. Perfect weather for a fire and a cup of soup and slice of homemade bread. This soup is one I made for my kids every Halloween before they went out to trick or treat. It's a tasty, healthy, comforting soup. Many know this as Italian Wedding Soup. To me it will always be Mom Mom soup as my maternal grandmother made it for us frequently.
Mom Mom Soup
1 lb ground round or mixture of beef, veal, and pork
2 beaten eggs
¼ c Parmesan cheese
¼ c Italian breadcrumbs
1 tbs dried basil
1 tsp salt
Mix ingredients together. Roll into very small meatballs (smaller than 1”). Place on baking sheet or microwave safe plate. Bake for 15-20 minutes at 350 or microwave for about 4 minutes on paper towels. Set aside.
3-4 quarts chicken stock
4-5 carrots, peeled and sliced into 1” slices
3 stalks of celery, chopped
1 10 oz pkg frozen chopped spinach or escarole
1 onion, chopped
Boil one half package of acini di pepe - a pastine-like, small pasta. Drain and set aside.
In a large stock pot sauté onion until transparent. Add chicken stock, carrots, celery, and spinach or escarole. Cook for 20 minutes. Add meatballs. Simmer for an hour. Add acini di pepe. Serve with additional grated Parmesan cheese.
- I am a retired English teacher and department head, the mother of three, grand mother of three, and have been married to the same man for 42 years. I subscribe to Dr. PM Forni's concept of Civility. I was born in South Philadelphia and grew up in the 'burbs. I love soft pretzels and cheesesteaks, the Phillies, the Eagles, and San Diego. I love being Mom, Aunt Kathy, Nona Kathy, and Teacher. I spend a lot of time in my gardens in the spring and summer, and in the winter I plan what I'm going to plant. I also am an avid reader and photographer.