Italian Wedding Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the meatballs:
1 lb. ground beef
1 large egg
1 tsp garlic powder or 2 cloves fresh garlic
1/2 cup grated parmesan cheese
1/2 cup breadcrumbs
salt and pepper
water (approx.1 cup) add a little at a time until the mixture feels to your liking, but not too much.
For the soup:
1 (10 oz.) pkg. frozen chopped spinach, escarole or curly endive, washed, trimmed and chopped coarsely.
12 cups chicken stock
2 large eggs, scrambled
2 Tbsp freshly grated parmesan plus for garnish
salt and pepper
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Directions: |
Directions:To make the meatballs: Mix first 7 ingredients in a bowl to blend. Make 1 inch diameter meatballs. Place on baking sheets.
To make the soup: Bring the broth to a boil, add the meatballs and simmer until the meatballs are cooked or float to the top, about 8 minutes. Add greens and simmer until tender. Whisk the eggs and cheese in bowl to blend. Stir into the soup in a circular motion to form thin strands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Finish soup with parmesan cheese if desired. Serves 8. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: Mom made this soup for every Christmas Eve and it has since been a Christmas Eve must. There are lots of variations to this soup. Some like to serve it with pasta. The meatballs can be cooked in water, then transfer to stock, which avoids a cloudy stock.
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