Italian Wedding Soup - Giada De Laurentiis |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I took this amazing soup by Giada DeLaurentiis and added my own spin on it. The meatballs in this soup are so wonderful because of the combination of pork & beef. I've substituted frozen spinach for the traditional kale because I prefer it, but you can add the kale if you'd like. This is a must try recipe! Ingredients:
1 small onion, grated |
1/3 cup fresh italian parsley, chopped |
1 large egg |
1 teaspoon minced garlic |
1 teaspoon salt |
1/3 cup breadcrumbs |
1/2 cup grated parmesan cheese |
1/2 lb ground beef |
1/2 lb ground pork |
fresh ground black pepper |
12 cups chicken broth |
2 (10 ounce) packages frozen chopped spinach, defrosted |
2 large eggs |
2 tablespoons freshly grated parmesan cheese, plus extra for garnish |
salt and pepper |
Directions:
1. Meatballs:.
2. Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork.
3. Shape the meat mixture into marble-sized meatballs. Place on a baking sheet.
4. Soup:.
5. Bring the broth to a boil in a large pot over medium-high heat.
6. Add the meatballs and simmer until the meatballs are cooked through.
7. Add spinach.
8. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion and drizzle the egg mixture into the moving broth to form thin stands of egg.
9. Season the soup to taste with salt and pepper.
10. Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
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