Italian Wedding Soup
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Yields:
-
5 quarts (approx)
- Serves:
- 12
ingredients
- 226.79 g chicken parts (whatever you like)
- 3784.0 ml water
- 1 small onion, diced
- 29.58 ml olive oil
- 14.79 ml fresh thyme
- 14.79 ml fresh parsley
- 2.46 ml salt
- 2.46 ml pepper
- 473.18 ml fresh spinach
- 453.59 g , your favorite meatball recipe
- 118.29 ml grated fresh pecorino romano cheese, plus more for serving
- 118.29 ml uncooked rice or 236.59 ml small shell pasta, such as achini de pepe, orzo, ditalini
- 2 (850.48 g) can chicken broth
- 1 egg, scrambled
directions
- Saute onion in olive oil until soft, but not browned.
- Add chicken parts, water, parsley, thyme, salt and pepper.
- Bring to boil, then simmer for about an hour.
- While that's cooking, make up a batch of your favorite meatballs and form into rather small balls (smaller than a ping pong ball).
- Remove chicken to a plate and strain broth.
- Place broth back in soup pot, add canned chicken broth (for more flavor), and meatballs, and return to boil.
- Cut chicken into small pieces.
- When meatballs are cooked, add pasta or rice until cooked.
- Add spinach, chicken and cheese.
- When spinach is wilted, stir soup vigorously and add scrambled egg in a slow stream so that it forms thin ribbons in soup. If you like, you can add some more fresh herbs at this point (parsley, thyme, basil, etc.).
- Serve with extra grated cheese. I like this with some good crusty Italian bread, and a nice glass of wine.
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