Sunday, February 14, 2010
Happy Valentine's Day!
Gian Luca and I have been celebrating all week ( which may explain why I have not posted)!
Our celebrating started early in the week when we got a big surprise that has kept smiles on our faces this whole week ( sorry, I won't say what it is just yet).
Then, on Wednesday, when I came home from work, I found a huge package from my parents on our doorstep. My brother Joe is an actor and a member of SAG so I knew my parents were sending me a bunch of movies that he gets to review ( and we all get to watch) but I had no idea what could have possibly made up the other ten pounds in the box. My first thought, cookies.
My mom loves to bake even more than I do and it seemed logical that she'd send some our way.
Well there were some Biscotti di Prato inside the box, but she didn't stop there. She sent a humongous jar of Nutella, perfect for making these, a box of Ferrero Rocher candies ( Gian Luca's favorite), some amazing scallion and black olive stuffed focaccia ( I promise I'll get the recipe soon), and all the fixing for my favorite soup- Stracciatella.
That's right, my mom sent me frozen blanched escarole and frozen mini-meatballs so that I could combine them with chicken stock and an a few eggs and enjoy a little taste of home.
It was by far the best care package I've ever gotten. How is it that moms just know?
Stracciatella is also know as Italian Wedding Soup, though, growing up we never referred to it as anything but Stracciatella ( which, by the way, is also the name of a very popular gelato flavor).
There is no recipe for this soup, just a few instructions and links to other posts. Enjoy.
For Chicken Stock click here
For the meatballs click here just be sure to roll the meat into tiny tiny balls ( about 1/4 inch round). They cook up faster than the larger ones so keep your eye on them.
For the soup:
2 quarts of chicken stock
2 cups mini-meatballs
1 head of Escarole- chopped and blanched.
2 large eggs- beaten
In a large stock pot, heat chicken stock, 2 cups mini-meatballs and escarole. Bring to boil.
Add beaten eggs into the soup and stir. Let simmer for an additional 3 minutes. Top with freshly grated cheese and enjoy with crusty bread!