Mom's Pasta Fagiole with Spinach and Chicken Meatballs
by Sharyn N
( Chicago, IL)
I grew up watching my Sicilian Grandmother cook. I took all that I learned from her and through the years added my own touch by adding the spinach and chicken meatballs. It's a very hearty soup and great served with crusty bread and a salad.
INGREDIENTSChicken Meatballs1 lb of ground chicken
1 cup of seasoned Italian bread crumbs
1 large egg
1/2 C onion chopped
2 garlic cloves minced fine
1/2 tsp of granulated garlic
4 Tbl Olive oil
1 tsp of fresh flat leaf parsley
1/2 cup of grated imported Romano cheese.
Pinch of salt
Saute the chopped onion and the 2 minced garlic cloves in 2 Tbl of olive oil until translucent. Let cool.
In a large bowl combine the ground chicken, bread crumbs, egg, granulated garlic, the sauteed onion and garlic and the Romano cheese.
When mixed well, form into 1 inch balls.
In a large skillet over medium-high heat brown the meatballs evenly in a few tablespoons of olive oil.
As they brown remove them with a slotted spoon and put them into a baking dish.
Bake them at 375 for 12 to 15 minutes. Do not overcook.
Add to your favorite sauce.
2 Tbls of Olive oil
1 medium onion chopped
3 cloves of garlic chopped
2 quarts of chicken broth
4 cans of Great Northern beans (rinsed and drained)
4 Cups of frozen spinach
1 lb of small pasta (can be shells or those little tubes)
Heat the olive oil in your soup pot over medium heat and saute the onion and minced garlic just until slightly golden (overcooking will make the garlic bitter.)
Then add the chicken broth and two cans of the beans.
Mash the other two cans of beans either with a fork or potato masher and stir into the soup (this will thicken the soup).
Bring the mixture to a boil and add the meatballs and spinach.
Prepare the pasta until al dente and drain well.
Do not put the pasta in the soup. Ladle the soup over the pasta into individual serving bowls.
Top with a little extra Romano cheese.