Italian Wedding Soup

HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 41

8 servings

INGREDIENTS

Meatballs

1/2 cup heavy cream

6 inch piece crusty French bread

1 small onion

1 large egg

2 cloves garlic

1 teaspoon salt

3 oz piece Parmesan cheese

8 ounces lean beef chunks

8 ounces lean pork chunks

1/2 teaspoon freshly ground pepper 2 tablespoons flat leaf parsley

Soup

1 pound spinach leaves or escarole

12 cups chicken stock

2 large eggs

Salt and pepper to taste

METHOD

1Chop the spinach leaves in the food processor fitted with the Processing Blade and set aside.

2Bring the chicken stock to a boil in a large stock pot.

3Place the bread and heavy cream into the bowl of the food processor fitted with the Processing Blade. Pulse 2-3 times to combine. Add the onion, garlic, egg, pork, and lean beef into the processor and pulse 2-3 times.

4With the Processing Blade still attached, place the Grating disc over the Spindle and secure the lid. Turn the food processor on and grate the parmesan into meatball ingredients.

5Remove Grating disc. Add parsley, salt, and pepper. Pulse 2 - 3 times to combine.

6Make 1 inch diameter meatballs. Drop meatballs into boiling stock. Add the chopped spinach to the soup. Cook for 8-10 minutes.

7Whisk the 2 eggs. Stirring the soup in a circular motion gradually drizzle the egg mixture to the moving broth to form thin egg strands. Taste for seasoning and serve with additional grated cheese.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

Curried Chicken Satay with Fresh Mint-Soy Vinaigrette

Serves 8-12

INGREDIENTS

For the chicken satay:

2 skinless, boneless chicken breast halves

1 1/2 teaspoons curry powder

1 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

2 tablespoons peanut oil or vegetable oil

For the mint-soy vinaigrette (see separate recipe in Sauces & Dressings)

METHOD

1Soak two dozen 6-inch bamboo or wooden skewers in water for 30 - 60 minutes. With a sharp knife, cut each chicken breast lengthwise into twelve long, thin strips. Thread 1 strip onto each of the skewers, weaving the skewer back and forth along the length of each chicken strip. Arrange them on a large platter or baking tray.

2To prepare the marinade, in a small bowl combine the curry powder, pepper, salt, and cumin. Spoon the oil over the chicken strips, turning to coat them evenly, and then evenly sprinkle the dry ingredients over them on both sides. Cover the platter or tray with plastic wrap and marinate in the refrigerator for 1 hour or longer.

3Preheat a hinged indoor grill or Panini maker, following the manufac- turer's instructions, or preheat a broiler, outdoor grill, or stovetop grill pan. Grill the skewers, in batches if necessary, until cooked through and nicely browned, about 2 minutes total on a hinged grill or panini maker, or 2 minutes per side in the broiler, a grill pan, or on an outdoor grill. If using an indoor grill, take care that the skewers don't prevent the grill or Panini maker from closing properly.

4Serve the skewers immediately, passing the vinaigrette for guests to drizzle over their skewers or to use as a dip.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)