Italian Wedding Soup
Wow my most requested recipe just got 3-requests for me to post it!
For the Broth you’ll need:
- 2 quarts chicken stock
- 1 cup water
- 1/2 onion chopped
- 4 cloves of garlic chopped
- 1 carrot chopped in small pieces
- 1 celery stalk chopped
- 10 ounces fresh chopped spinach
- 1 egg
- 1/4 cup grated romano cheese
- Small pasta of your choice
For the Meatballs you’ll need:
- 1 large egg
- 2 cloves clove garlic minced
- 1/2 cup onion minced
- 1 teaspoon salt
- 1/2 cup grated pecorino romano
- 1/4 cup chopped real fine parsley
- 1/2 lb ground beef
- 1/2 lb ground pork
- Salt and pepper to taste
Directions for the Meatballs:
- Mix all the meatball ingredients in a large bowl and form small soup size meatballs, you can use a spoon to scoop out the meat
- Place the meatballs on a baking sheet and cook at 350 for 15 minutes
- Remove and set aside until soup is almost done
Directions for the Soup:
- In a large stock pot add the broth, water and all the broth ingredients accept the egg, romano cheese and spinach
- Soup should simmer for 1 hour
- Mix together 1 egg and 1/4 cup Romano cheese add this mixture slowly to soup while whisking soup
- Add the chopped spinach
- Place cooked meatballs into soup and simmer for 15 minutes longer
Directions for the Pasta:
- Cook pasta strain and put in the soup (I used small stars, but any soup size pasta is great)
- I serve in a bowl topped with some grated romano cheese and a drizzle of extra virgin olive oil
Daniel Mancini
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