Mama Mancini's Recipes
Italian Wedding Soup
Ingredients
- 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
The 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
1
MEATBALLS
2
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.
3
Place the meatballs on a baking sheet and cook at 350 for 15 minutes.
4
Remove and set aside until soup is almost done.
5
SOUP
6
In a large stock pot add the broth, water and all the broth ingredients accept the egg, Romano cheese and spinach.
7
Soup should simmer for 1 hour.
8
Mix together 1 egg and 1/4 cup Romano cheese add this mixture slowly to soup while whisking soup.
9
Add the chopped spinach.
10
Place cooked meatballs into soup and simmer for 15 minutes longer.
11
PASTA
12
Cook pasta strain and put in the soup. I used small stars. But any soup size pasta is great.
13
I serve in a bowl topped with some grated Romano cheese and a drizzle of extra virgin olive oil.