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| Italian Wedding Soup |
One of my friends is of Italian descent, and he told me about his family's traditional get-together to make Italian Wedding Soup. He said they would painstakingly make hundreds of tiny meatballs and that his grandmother would inspect them. If they weren't "as small as the tip of your pinky finger" grandma would make them start over.
I've come across so many recipes for this, but the necessary ingredients for each are tiny meatballs, greens, and very small pasta. I like acine di pepe.
Italian Wedding Soup
Serves 6-8
Printable Recipe
Meatballs:
1 pound meatloaf mix (ground pork/veal/beef)
1 large egg
1/4 cup Panko breadcrumbs
2 Tablepoons fresh chopped Italian parsley (flat leaf)
1/4 cup fresh grated Parmesan cheese
1 clove garlic - minced
1 teaspoon salt
Soup:
10 cups chicken stock
1 clove garlic - minced
1 cup diced celery
1 cup diced yellow onion
1 cup diced carrot
1 pound chopped fresh spinach or 9 oz. frozen chopped
1 cup small pasta such as acine di pepe
1. Mix together all ingredients for meatballs until very well combined.
2. Bring 10 cups of chicken stock to a slow boil.
3. Drop meatball mixture by the teaspoonful into the boiling stock - one at a time.
4. When all meatballs have been added to the stock, add remaining ingredients and simmer until carrots are tender and pasta is cooked - about 20 minutes.
5. Serve with extra Parmesan cheese sprinkled in each bowl.
