Here's Chef Jim's recipe for Organic Italian Wedding Soup, great for the rainy, chilly week we are having.
1lb Grassfed Organic Beef
1T Fresh Parsley
1T Fresh Basil
1T Parmesan Cheese
4 Quarts Homemade Chicken Stock
4 Cups Organic Baby Spinach
3 Bone In Organic Chicken Breasts
5 Organic Carrots Sliced
6 Stacks of Celery Diced
1 Parsnip Diced
1 Leek - Light Green and White Only
2T Chopped Parsley
Put stock and chicken breasts in pot and bring to a boil. Skim off foam until no more rises, usually for the first 5 minutes. Lower to medium and cook breasts for 60 minutes. Remove breasts and let cool. Pour stock through a chinois/strainer. Add stock back to pot and add leek, carrots, celery and parsnip. Bring stock and vegetables to a simmer.
Next, combine all of the ingredients for the meatballs in a bowl and mix. Roll the meatballs between your palms until they are about the size of a ping pong ball. Drop the meatballs into the soup then remove the meat from the chicken breasts and shred with your fingers. Add the shredded chicken to the soup and add the parsley.
Stir all ingredients together and add spinach to pot when meatballs are cooked through, about 15 minutes.
Ladle into bowl and sprinkle the parmesan cheese on top.