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Italian Wedding Soup

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ITALIAN WEDDING SOUP

This is one of my favorite recipes! I make this all year and I find even in the summer it's a recipe everyone loves. So I figured I would share it with you. By the way, Wedding soup actually has nothing to do with a wedding. The "wedding" in this recipes name means a marriage of Greens and meat. In Italian minestra maritata "marriage soup" is traditionally served around Christmas. Italian wedding soup is a staple in my home 12 months a year so I guess it's Christmas all the time around here 😊

THE BROTH ingredients-

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

THE MEATBALL ingredients-

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

MAKING THE MEATBALLS-

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.

MAKING THE SOUP-

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 30 minutes. Then mix together 1 egg and 1/4 cup Romano cheese and add this mixture slowly to soup while whisking the soup. Add the chopped spinach. Place cooked meatballs into soup and simmer for 15 minutes longer.

ADDING THE PASTA-

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. On the side, some Italian bread is all that's needed.

I hope my recipe for Italian wedding soup becomes a Family favorite in your home 😊