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Italian Wedding Soup

Italian Wedding SoupHoliday entertaining is a big part of the season and there can never be too many recipes or occasions to celebrate with family and friends. This is a very special recipe for Italian Wedding Soup that has been in my family for many years and I would like to share it with you. I hope you enjoy it.
Happy Holidays
– Daniel Mancini

ITALIAN WEDDING SOUP

You will need: 
Broth
  • 2- quarts chicken stock
  • 2 cups water
  • 1 cup chopped onion
  • 4 cloves of garlic chopped
  • 1 cup carrot chopped
  • 1 cup celery stalk
  • 10 ounces fresh chopped spinach
  • 1 egg
  • Salt and pepper to taste
  • 1/4 cup grated Romano cheese
  • small pasta of your choice

Meatballs

  • 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:

Meatballs

  1. Mix all the meatball ingredients in a large bowl and form small soup size meatballs.
  2. Place the meatballs on a baking sheet and cook at 350 for 15 minutes.
  3. Remove and set aside until soup is almost done.

Soup

  1. In a large stock pot add the broth, water, onion, garlic, carrot, celery, salt and pepper.  Soup should simmer for 30 minutes covered.
  2. Mix together 1 egg and 1/4 cup Romano cheese add this mixture slowly to soup while whisking soup.
  3. Add the chopped spinach.
  4. Place cooked meatballs into the soup and simmer for 15 minutes longer, uncovered.

Pasta

  1. Cook the pasta and put in the soup. Or cook the pasta in the soup, your choice. I used small stars. But any soup size pasta is great.
  2. Serve with some grated Romano cheese and a drizzle of extra virgin olive oil.
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