Italian Wedding Soup

Succulent parmesan rich meat balls floating around in a rich chicken broth

 

surrounded by egg ribbons and fresh spinach. 

Let's make some soup. 

 

 

Get out some ground beef, Italian parsley, garlic, onion, bread, egg, parmesan cheese, salt, pepper and some spinach. 

The recipe calls for 8 ounces of beef and 8 ounces of pork. All I had on hand was 8 ounces of beef so I halved the recipe. 

 

To the ground beef add the grated onion, 

 

 

Italian parsley, 

 

 

minced garlic, 

 

 

egg, 

 

 

bread. 

Instead of using the one slice of bread the recipe called for, I used a few slices of an asiago cheese baguette that I had on hand. 

I'll spare you the photo of the meat mixture squishing between my fingers as I mixed it all up. 

 

I used a scoop that measures a smidge over a tablespoon to make the meatballs. 

 

 

Look at these little beauties. 

 

 

Bring the broth to a boil and add the meatballs. 

 

 

When the meatballs are finished cooking, add the spinach. 

The recipe calls for endive or escarole to be added at the same time the meatballs go into the broth. 

Since I didn't have any endive or escarole I used the spinach I had on hand. I added it after the meatballs were cooked because the spinach doesn't need to cook, just wilt. 

 

 

While the spinach is wilting, mix up a couple of tablespoons of parmesan cheese into an egg. 

 

 

Get the broth swirling, 

 

 

and add the egg mixture.

My swriling broth slowed down too much, so I swirled again after the egg mixture was added and it worked just fine. 

 

 

Deeeelicious. 

 

The recipe I diverged from. 

@@@@@ Now You're Cooking! Export Format

Italian Wedding Soup

soups/stews

Meatballs

1 small onion; grated

1/3 cup chopped Italian parsley

1 large egg

1 teaspoon minced garlic

1 teaspoon Salt1 slice fresh white bread, crust trimmed; bread torn into pieces

1/2 cup grated parmesan cheese

8 ounces ground beef

8 ounces ground pork  freshly ground black pepper  

Soup

12 cups low sodium chicken broth

1 pound curly endive; coarsely chopped  or 1 pound escarole

2 large eggs

2 tablespoons freshly grated parmesan cheese  

salt, freshly ground black pepper

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef  and pork. Using 1 1/2 teaspoons for each,shape the meat mixture into 1-inch diameter meatballs. Place on baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 6 minutes. Whiskthe eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
Notes:  Giada  De Laurentis
Yield: 8 servings
Preparation Time:  00:35
  
** Exported from Now You're Cooking! v5.87 **

And that's that

 

Comments

[Serene]

I swear, your photos are a thing of beauty. Like the Pioneer woman's, but with a thumb ring. :-)

[koko]

Thank you so much Serene, high praise indeed.

[Diane Smith]

And I thought that I was the only person to notice the the beautiful photos !!
The step by step instructions are amazing!

You do wonderful work!

Diane Rinder Smith

[koko]

Thank you so much Diane. I appreciate the compliment.