Italian Wedding Soup (This soup has nothing to do with weddings) It is the "wedding" of flavors
This soup is easy and delicious. Enjoy, it makes a lot freeze or have friends over. make
Italian Wedding Soup
12 servings
Meatballs:
1 medium 2 1/2 in. onion, diced
1/2 c chopped fresh Italian parsley (use lots)
2 large egg
2 T minced garlic
2 t salt
1 c panko
1/2 c grated Parmesan
1 1/2 lb ground beef
1 lb ground pork
Freshly ground black pepper
Soup:
12 c Home-made chicken or turkey broth
1 lb escorial chopped lightly use only green parts and a bit of white the white can be bitter
2 large eggs
2 T minced garlic
10 oz Ditalini pasta added last
2 T freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
Directions:
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 a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and simmer until the meatballs are cooked through about 8 minutes. remove the meatballs Whisk the 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 stands of egg, for about 1 minute. add Ditalini pasta and add meatballs back when pasta is done add Season the soup to taste with salt and pepper. add spinach
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired
I never knew that about the name. Beautiful photo of a delicious looking soup
sourdough58 wrote:
This soup is easy and delicious. Enjoy, it makes a lot freeze or have friends over. make
Italian Wedding Soup
12 servings
Meatballs:
1 medium 2 1/2 in. onion, diced
1/2 c chopped fresh Italian parsley (use lots)
2 large egg
2 T minced garlic
2 t salt
1 c panko
1/2 c grated Parmesan
1 1/2 lb ground beef
1 lb ground pork
Freshly ground black pepper
Soup:
12 c Home-made chicken or turkey broth
1 lb escorial chopped lightly use only green parts and a bit of white the white can be bitter
2 large eggs
2 T minced garlic
10 oz Ditalini pasta added last
2 T freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
Directions:
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 a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and simmer until the meatballs are cooked through about 8 minutes. remove the meatballs Whisk the 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 stands of egg, for about 1 minute. add Ditalini pasta and add meatballs back when pasta is done add Season the soup to taste with salt and pepper. add spinach
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired
This soup is easy and delicious. Enjoy, it makes a... (
show quote)
Great photo of that bowl of soup. I never knew the story behind it. Thanks!
Excellent, thanks for the recipe! We are reaching the temps where soup is on the way out till fall.
I never understood the name before. Good shot of something that looks really tasty
Quixdraw wrote:
Excellent, thanks for the recipe! We are reaching the temps where soup is on the way out till fall.
Up here in Maine soup is still on the menu. thank you all for your kind comments.
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