Italian Wedding Soup


Got a lot of requests for this recipe.

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:

  1. 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
  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

Directions for the Soup:

  1. In a large stock pot add the broth, water and all the broth ingredients accept the egg, romano cheese and spinach
  2. Soup should simmer for 1 hour
  3. Mix together 1 egg and 1/4 cup Romano cheese add this mixture slowly to soup while whisking soup
  4. Add the chopped spinach
  5. Place cooked meatballs into soup and simmer for 15 minutes longer

Directions for the Pasta:

  1. Cook pasta strain and put in the soup (I used small stars, but any soup size pasta is great)
  2. I serve in a bowl topped with some grated romano cheese and a drizzle of extra virgin olive oil

Daniel Mancini