Italian wedding soup

This is a lovely classic Italian soup, usually served as an appetiser at weddings, hence the name. I first tried this at an Italian restaurant chain, East Side Mario's - it was unlimited, and I couldn't stop eating it! I decided for the sake of my wallet, to recreate it at home, and it is just as tasty. Enjoy!
                                                                                

Ingredients:
(Serves 4)
- 18-20 small-med frozen beef meatballs or homemade (optional)
- Pasta: 1cup acini di pepe (tiny) or 1-2 cups rotini (heartier)
- 3 chicken stock cubes
- 1/2 small onion (fine chop)
- 1 garlic pod (minced)
- 1/2 tsp dried oregano
- 2 cups fresh spinach/escarole (optional)
- Salt

Method:
Meat: (frozen)
1. 300-400g meat/18-20 small-med sized frozen meatballs
2. Brush tray with olive oil & cook in toaster oven/ grill at 400f/200c for 7 min each side
3. Let rest on kitchen roll to absorb excess grease. Chop into small pieces
Pasta & Veg: (cook while meat is in oven)
4. Boil water, salt (1 tbsp), add pasta, bring back to boil & lower to simmer for 12 mins (5)
5. Strain & keep aside.
6. In a pan, heat 1tbsp olive oil, sauté onion until lightly golden, then add garlic.

Broth:
7. Boil 600ltr water & add to large pot. Crush/dissolve stock cubes in bowl and add to pot.
8. Add sautéed veg, spinach/escarole (optional), meat, oregano, salt, pepper & boil 10 mins. Lower to simmer (5) and add pasta until it is evenly heated. Serve!

Leek & Potato Soup

Ingredients: (6-8 servings)

 

- 3 large leeks
- 2 small onions (fine chop)
- 2 cloves garlic (very fine chop)
- 2 med potatoes diced
- 2-2.5 cubes chicken stock (dissolved)
- Salt & pepper to taste
- 1 tbsp Butter
- 1/3- 1/2 cup semi-skimmed (1%) milk

 

Method:

1. Leeks: chop off base (1cm), chop dark green parts off, peel outside layer if too muddy and wash throughly. Cut in half lengthways & fine chop (1/2cm slices). If very muddy, wash all & drain well.

2.  In a large pan (non-stick is good), heat 2-3 tbsp oil & sautée garlic, onion, leeks 8 mins (stir, half cover and don't let burn) Med-high heat (8)

3. Boil 1.5l water. Crush stock cubes in a small bowl, add a little water to dissolve & add to large pot.

4. Add leeks, potatoes, salt & pepper to pot, bring to boil, then lower heat (6).

Simmer 10-20 mins +

5. Add butter (optional) & milk to thicken (whatever % you have)

6. Taste and add more stock/seasoning salt if necessary. Can be enjoyed hot or cold, tastes even better the next day!

Extra options:
Can add bacon substitutes (chicken, turkey, beef) - fry beforehand until soft to garnish
Can also add pasta (tiny acini de pepe or normal rotini twists), grains, wheat puffs.

*Be prepared with a sharp knife for this recipe!! (Shashi's original recipe)