While rearranging my pantry I came across a pack of acini di pepe pasta. It’s a tiny pasta that works well in soups and salads. The name apparently means “seeds of pepper”. This tiny pasta is also used for a cold salad called frog eye salad. I had initially bought it to make the salad but never ended up making it.
I used the recipe in the box itself for our lunch today. It’s been extremely windy and cold here for the past couple of days. A hot bowl of soup is perfect for this weather.
The recipe is very simple and the soup was ready in a matter of minutes. While searching the internet, I learned that this soup is called Italian wedding soup if you add meatballs to it. The name implies a marriage of flavors rather than being served at an actual wedding. But of course I didn’t tell my husband that part ;-) He had his lunch thinking he was having a part from a wedding meal!
Recipe source: Ronzoni
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 2 cloves of garlic
- 6 cups of broth/water
- 1/2 cup acini di Pepe pasta, uncooked
- 1/4 teaspoon nutmeg, optional
- 10 oz pack of frozen spinach
- Salt and pepper as needed
- Grated Parmesan cheese, optional
- Heat butter in a pan. Sauté onion and garlic until it turns light pink.
- Add water or broth and bring it to a boil. Add pasta, nutmeg , salt and pepper and simmer for 5 minutes.
- Add spinach and cook for an additional 5 minutes, stirring in between. Pasta should be cooked by now. Take off the heat and serve with grated Parmesan cheese if preferred.