Sea Weed Soup - Chicorina Soup

Sea Weed Soup (Italian Chicorina Soup)

This hearty Italian-style soup earned the nickname "Sea Weed Soup" from my grandchildren because the spinach reminded them of seaweed they saw at the beach! Loaded with tiny homemade meatballs, vegetables, pasta, and leafy greens, it's a comforting family favorite that's even better the next day.

Prep Time: 30 minutes
Cook Time: 35 minutes
Serves: 8-10

Meatballs

• 1 pound lean ground beef
• 1/4 cup chopped fresh Italian parsley
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3/4 cup Italian breadcrumbs
• 1 1/2 teaspoons garlic powder
• 1/2 cup grated Parmesan cheese

Soup

• 3 quarts chicken stock
• 1 garlic clove, minced
• 1/2 cup chopped onion
• 2 fresh tomatoes, chopped
• 1 1/2 cups chopped carrots
• 1 1/2 cups chopped celery with leaves
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley and dill
• 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry (or 4 cups chopped escarole)
• 1 cup rosamarina (acini di pepe) pasta
• 2 eggs, beaten
• 1/4 cup grated Parmesan cheese

Directions

1. In a large bowl, combine all meatball ingredients. Mix gently and roll into about 30 small meatballs.
2. Bring the chicken stock to a boil in a large soup pot.
3. Add the garlic, onion, tomatoes, carrots, celery, black pepper, parsley, and dill. Reduce heat and simmer for about 10 minutes until the vegetables begin to soften.
4. Stir in the spinach (or escarole), meatballs, and pasta.
5. Continue simmering for 15-20 minutes until the meatballs are fully cooked and the pasta is tender.
6. In a small bowl, whisk together the beaten eggs and Parmesan cheese.
7. Bring the soup back to a gentle boil. Slowly drizzle the egg mixture into the soup while gently stirring to create delicate egg ribbons.
8. Cook for 1 minute, then remove from the heat and serve hot.