Delallo's Wedding Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Mini meatballs:
⅓ cup chopped parsley
1 large egg
1 clove garlic, minced
1 tsp salt
½ tsp pepper *See notes
¼ cup breadcrumbs
½ cup grated Parmigiano-Reggiano
6 oz ground beef
6 oz ground pork
6 oz ground veal
Soup:
3 TBS extra virgin Olive Oil
1 stalk celery, diced
1 large carrot, peeled and diced
1 onion, diced
3 cloves garlic, minced *See notes
8 cups chicken stock
1 lb fresh greens, chopped (escarole, endive or spinach)
1 cup diced cooked chicken breast meat
2 eggs
3 TBS Pecorino Romano
1 (1 lb) pkg Acini di Pepe or Ditalini, cooked
About 32 mini meatballs
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Directions: |
Directions:Mini meatballs:
1. Preheat oven to 350˚F.
2. In a large mixing bowl, combine all ingredients thoroughly. Roll meat mixture into small meatballs, using about 1 teaspoon of meat for each. Arrange on a baking sheet and bake until cooked through, about 15 minutes.
Soup:
1. In a large pot, heat the olive oil on a medium-high setting. Add the celery, carrot and onions (garlic if using). Sauté until onions are tender and translucent, about 8 minutes.
2. Add the stock and bring to a boil. Stir in greens and reduce the heat to low.
3. Cover and simmer for 20 minutes.
4. Add meatballs and chicken. Simmer for another 5 minutes.
5. In a small mixing bowl, beat eggs and Pecorino Romano with a fork. Slowly add the egg mixture to the hot soup, stirring continuously.
6. Simmer for another minute. Salt and pepper to taste.
7. To serve, ladle soup over cooked pasta in each bowl. Top with grated Romano. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:20 Minutes |
Personal
Notes: |
Personal
Notes: I add pepper to the meatballs and garlic to the soup broth. The original Delallo's recipe does not include these "tweaks".
This is still my favorite recipe for Wedding Soup.
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