Italian Wedding Soup
- 2-quarts chicken stock
- 1-cup water
- 1/2 onion chopped
- 4 cloves of garlic minced
- 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
MEATBALL Directions:
- 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.
SOUP Directions:
- 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.
PASTA Directions:
- 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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