AMANDA VIRGILLITO / PORTA VIA ITALIAN KITCHEN
Ingredients:
1.5 quarts chicken stock
½ cup diced carrots
½ cup diced celery
½ cup diced onions
3 tbs olive oil
3 bay leaves
2 cups fresh spinach (or other green), chopped
2 eggs
1/2 c parmesan cheese
1 T chopped parsley
Meatballs:
¼ lb ground beef
¼ lb ground chicken or turkey
2 eggs
1 clove garlic, minced
½ cup freshly grated parmesan cheese
1 tbs flat leaf parsley, finely chopped
Preparation:
In a soup pot, heat the olive oil on medium-low heat and cook the vegetables until translucent. Add the chicken stock and bay leaves. The egg is lightly beaten & mixed with cheese, then drizzled into hot soup to finish. Garnish with parsley. In the meantime, combine all meatball ingredients in a large bowl until thoroughly combined. Roll into tiny meatballs and quickly brown in a skillet. Add to the soup and continue to simmer. Just before serving, add chopped spinach. Serves four.
Porta Via will serve a special three-course Valentines Day menu, with three courses for $35 per person, or $50 per person with wine pairings. www.eatatportavia.com
