Italian Wedding Soup

I never had this soup in Italy nor do I remember it ever being on a menu there.  But once I did have it here in America I had to try it at any restaurant that had it on their menu.  The best one I have had to date was at my local Italian deli (which fortunately was steps from my front door) and since then I have tried many recipes and I have concluded this will be the one I “always” make.

Italian Wedding Soup

Ingredients

For the Meatballs

• 1 Sm. Onion (grated)
• 1/3 C. Italian Parsley (finely chopped)
• 1 Lg. Egg
• 1 t. Minced Garlic
• 1 t. Salt
• 1 Slice White Bread (crust removed and crumbled)
• 1/2 C. Parmigiano-Reggiano (freshly grated)
• 1/2 lb. Ground Beef
• 1/2 lb. Ground Pork
• Fresh Ground Pepper

For the Soup

• 12 C. Chicken Stock (homemade if possible)
• 1 lb. Spinach Leaves *
• 2 Lg. Eggs
• 2 T. Parmigiano-Reggiano (freshly grated/Plus addl. for optional garnish)
• Salt and Freshly Ground Pepper

Preparation

1. Make the meatball; Stir the onion, parsley, egg, garlic, salt and bread together and combine thoroughly
2. Add the cheese, pepper, beef and pork and combine with the egg mixture
3. Preheat oven to 350 degrees; Make into 1″ balls and bake for approx. 30 minutes
4. Remove from oven and set aside
5. In a large pot heat the stock to a boil; add the meatballs and heat thoroughly
6. In a separate bowl whisk the eggs and cheese; drizzle slowly into the stock mixture while stirring in a circular motion
7. Add the spinach and stir a few times; salt and pepper to taste *
8. Ladle into warmed bowl and garnish with additional cheese

* (Original recipe used “curly endive” (kale may be used as well); add either one of these before adding the egg and cheese mixture as they will need to cook more than the spinach)

(Serves 6)/(as a main meal)

Recipe adapted from www.foodnetwork.com (Giada De Laurentis)

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