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Classic Italian Wedding Soup

I just love making this soup, especially the little meatballs! This for me is a complete meal in itself. You have protein from the meat and eggs, carbohydrates from the pasta and of course, your veggies. This soup will fill you up fast!

Ingredients:

For the meatballs:

  • 1 lb ground beef (70/30)
  • 1/2 lb ground pork
  • 1/4 cup grated onion
  • 2 cloves garlic, grated
  • 1/3 cup parmesan cheese
  • 1/3 cup seasoned breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 2 tbsp finely chopped carrot
  • 2 tbsp finely chopped celery
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 egg

For the soup:

  • 3 tbsp olive oil
  • 1 medium-sized onion, chopped
  • 3 stalks celery, chopped
  • 1 carrot, chopped
  • 10 cups chicken stock (homemade is the best!)
  • 1 cup uncooked spaghetti, cut into an inch long
  • 2 eggs
  • 1/2 cup parmesan cheese
  • Salt and pepper
  • 1 bunch of escarole or spinach
  • Shaved parmesan, for garnish
  • Extra virgin olive oil

Directions:

  1. In a bowl, add the beef and pork. Mix to combine.
  2. Add the rest of the meatball ingredients. Mix together until well combined.
  3. Place this in the fridge for 30 minutes or overnight to develop the flavor.
  4. Scoop about a teaspoon of meat mixture and make small balls until you finish the meat mixture.
  5. In a heated pot, add the olive oil and onions. Saute until the onions are soft.
  6. Add the carrots and celery. Saute until soft.
  7. Add the chicken stock and bring to a boil.
  8. Add the meatballs. Simmer for 20 minutes.
  9. Add the spaghetti and stir. Simmer for another 10 minutes.
  10. Beat the eggs along with the parmesan cheese.
  11. Bring the soup to a soft boil and steadily add the eggs. Stir.
  12. Season with salt and pepper.
  13. Add the escarole or spinach. Simmer for 5 minutes.
  14. To serve, add shaved parmesan and extra virgin olive oil on top.
  15. Serve while warm. Enjoy!

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