Italian Wedding Soup - Chef David Russo, Instructor of Culinary Arts, Ivy Tech State College.

Most of us had never heard of poaching meatballs but Chef Russo added them raw to the soup stock and let them cook there to help meld the flavors.  He used ground pork in the cooking class.  The result was delicious.

Ingredients:

1 lb. ground meat (beef, veal or pork)
1 egg 
1 tbsp Italian seasonings (basil, oregano, garlic or a prepared blend)
3/4 gallon chicken bstock
1/2 lb. fresh spinach, chopped
2 cups cooked rice
freshly grated parmesan cheese
Salt and pepper to taste.

Mix the ground meat with the egg and Italian seasonings.  Moisten your hands and roll meat into small balls about the size of your thumb.

Heat the chicken stock in a 6 qt or larger stock pot.  When hot, put the raw meatballs directly into the stock and let them cook until they are cooked through.  They will begin to float when they are nearly done.  Add the spinach and cook for several more minutes.  Taste and adjust seasonings.

To serve, place some of the cooked rice in a soup bowl.  Ladle some of the soup and meatballs over the rice.  Garnish with grated parmesan cheese.  Makes 1 gallon of soup.

Serve in heated bowls with foccacia on the side (or right in the bowl if you prefer.)