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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Theresa Maggard
Added: Tuesday, February 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
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 ,roll it into meatballs.

1 10 oz. pkg frozen chopped spinach, escarole or curly endive, washed, trimmed and chopped coarsely.
12 cups chicken broth
2 large eggs, scrambled
2 Tbsp freshly grated parmesan plus for garnish
salt and pepper

Directions:
Directions:
To make the meatballs: Stir first 7 ingredients in 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.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Mom made this soup for Christmas Eve and has since been a Christmas Eve must ever since. There are lots of variations to this soup. You can boil the meatballs in water and then transfer to broth. Some like to do this so the broth doesn't get cloudy from cooking meatballs in it.

 

 

 

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