Italian Style Soups
#1--Meatballs, Spinach and Parmesan Cheese (very easy and very fast)
Frozen pre-cooked meatballs (I used beef--"spaghetti and meatballs" kind of meatballs)
1 box frozen chopped spinach, thawed, carefully squeeze dry within the cardboard cover
1 Quart Chicken Broth
1 or more teaspoons minced garlic
shredded Parmesan cheese (from a plastic tub)
olive oil
In a soup pot (four quart pot will do), heat olive oil with garlic. As soon as it begins to sizzle, add broth, and bring to a boil on high heat. Add meatballs (may vary according to preference. I think Phil used about 10) and spinach. Let it return to a boil, then turn heat to medium low, and in 5-10 minutes, remove a meatball, cut in half to be sure it's hot. When it is heated through, remove from heat. Ladle into bowls, and shredded Parmesan cheese on top. Serve with French or Italian bread (Sourdough is good).
#2-- Italian Chicken and Spinach Soup with Pasta
Olive oil, 1 teaspoon minced garlic
3 cans chicken broth
an inch piece of the rind from Parmesan Cheese or an inch cube of same cheese
2 boneless, skinless chicken breast halves
2 cups packed sliced fresh rinsed baby spinach
1/4 cup tiny star pasta or broken angelhair pasta (small pieces)
more Parmesan cheese, grated or shredded
This is the original, easy but not super fast soup--
Into a four quart pot, glug about a Tablespoon or less of olive oil. Have the spinach cut and ready, the chicken rinsed, and dried with paper towel, the cans of broth open.
Heat the pot on medium heat with the garlic in the pot. As soon as it sizzles, add the broth and the rind or piece of Parmesan cheese. Turn heat to high. Add Chicken now, and watch the pot. As soon as it bubbles, set a timer for 5 minutes, turn heat down to medium low--just small bubbles. High heat equals tough chicken. When the timer rings, take chicken out with tongs, set onto a plate, and cut a slit in the center with a sharp knife. If juices are clear, it is cooked. If juices are pink, return to pot, bring up heat again to continue for a couple (2-3) minutes; repeat check for doneness. When done, remove chicken to a plate so it will cool. Remove Parmesan rind or chunk, toss out. Can turn off heat and wait a bit if needed, or continue:
Shred chicken using fingers or chop it into bite sized pieces. Bring the pot of broth to a boil on high heat. Using the timing from the pasta box as a guide, add pasta, stir and set timer. When it is soft, add chicken, heat until bubbling; add spinach and when spinach has wilted, take off heat.
Serve, sprinkle top with grated or shredded Parmesan cheese.