Italian Wedding Soup
CATEGORIES
INGREDIENTS
  • Meatballs:
  • • 1 egg
  • • 2 cloves of garlic, minced
  • • ½ cup of onion, minced
  • • 1 teaspoon of salt
  • • ½ cup Romano cheese
  • • ¼ cup fine parsley
  • • ½ pound ground beef
  • • ½ pound ground pork
  • • Salt and pepper to taste
  • Broth:
  • • 2 quarts chicken stock
  • • 1 cup water
  • • ½ onion, chopped
  • • 4 cloves of garlic, minced
  • • 1 carrot, chopped in small pieces
  • • 1 stalk of celery, chopped in small pieces
  • • 10 ounces of fresh spinach or escarole
  • • 1 egg
  • • ¼ cup Romano cheese
  • • Pastina (or other small pasta)
DIRECTIONS
  1. Meatballs: Mix all ingredients in a large bowl and form small (can use a small cookie scoop) meatballs. Bake at 350 degrees for 15 minutes.
  2. Soup:
  3. 1. In a large stock pot add all ingredients EXCEPT the egg, spinach/escarole and Romano cheese.
  4. 2. Simmer for one hour.
  5. 3. Mix the egg (beaten) and the Romano cheese. Slowly add this mixture to the soup while whisking the soup. Add the chopped spinach/escarole and meatballs and simmer for another 15 minutes.
  6. Shredded cooked chicken can be added with the meatballs, if desired.
RECIPE BACKSTORY
Jessica Popovich