SPINACH BUTTERMILK SOUP WITH VEAL AND PORK BALLS

By BobLongo

Ingredients

• VEAL AND PORK BALLS
• 1/2 pound lean ground pork shoulder or beef chuck
• 1/2 pound ground veal shoulder
• 1 cup soft, fine bread crumbs
• 1 small yellow onion, peeled and minced
• 1 large egg
• Up to 1/4 cup grated Parmesan cheese (optional)
• Up to 3 tablespoons anchovy paste (optional)
• 2 tablespoons club soda (optional)
• 1/2 teaspoon salt (omit if using Parmesan and/or anchovy paste)
• 1/4 teaspoon freshly ground black pepper
• Pinch of grated nutmeg
• SOUP
• 2 large yellow onions, peeled and chopped fine
• 3 tablespoons butter
• 2 packages (10 ounces each) frozen leaf or chopped spinach
• 5 1/4 cups chicken broth (this is the amount contained in three 13/4 - ounce cans)
• 2 to 3 cups buttermilk
• 1/8 teaspoon freshly ground black pepper
• Pinch of grated nutmeg
• Salt, if needed, to taste

Preparation

Step 1

6 to 8 servings
The beauty of this versatile recipe is that it neatly uses up a variety of leftovers—2 to 3 cups of buttermilk, 1 cup of breadcrumbs, even tag ends of anchovy paste and/or grated Parmesan. The soup itself is tart—and hearty enough to serve as a main dish. You will need only chunks of crusty bread to accompany, and for dessert a fresh fruit salad.
This soup freezes well, meatballs and all (directions follow the recipe).

Prepare the veal and pork balls first. Place all the ingredients in a large mixing bowl (omit both the Parmesan and anchovy paste, if you like, or use one or the other or both). Mix thoroughly with your hands, then shape into 1-inch balls and arrange one layer deep on a small tray; cover loosely and refrigerate for 2 to 3 hours, or until the meatballs have firmed up a bit.
Meanwhile, prepare the spinach-buttermilk soup. In a very large, heavy saucepan (a 4-quart size is a good one), sauté the onions in the butter over moderate heat for 12 to 15 minutes, until nicely browned. It is important that you brown the onions and the butter because they enrich the flavor of the soup. Add the solidly frozen blocks of spinach to the pan, cover, and cook over moderately low heat for about 30 minutes, or until the spinach is very soft.
Purée the mixture, about one-fourth of the total amount at a time, in a food processor fitted with the metal chopping blade, in an electric blender, or by pressing through a food mill. Return the spinach purée to the saucepan and add the chicken broth. At this point, turn the heat to its lowest point, cover the soup and allow to mellow until the meatballs have chilled until firm.
Drop the meatballs into the soup, spacing them as evenly as possible. Adjust the burner heat so that the soup barely simmers, re-cover, and cook the meatballs slowly for 45 minutes, or until they are completely cooked through. Add the buttermilk, pepper, nutmeg, and, if needed, salt to taste.
Bring the soup just to serving temperature (do not allow it to boil, or it may curdle), then ladle into bowls.