Italian Wedding Soup - Giada De Laurentiis
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
10
ingredients
-
Meatballs
- 1 small onion, grated
- 78.78 ml fresh Italian parsley, chopped
- 1 large egg
- 4.92 ml minced garlic
- 4.92 ml salt
- 78.78 ml breadcrumbs
- 118.29 ml grated parmesan cheese
- 226.79 g ground beef
- 226.79 g ground pork
- fresh ground black pepper
-
Soup
- 2839.08 ml chicken broth
- 2 (566.99 g) package frozen chopped spinach, defrosted
- 2 large eggs
- 29.58 ml freshly grated parmesan cheese, plus extra for garnish
- salt and pepper
directions
-
Meatballs:
- Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork.
- Shape the meat mixture into "marble-sized" meatballs. Place on a baking sheet.
-
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.
- Add spinach.
- 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.
- Season the soup to taste with salt and pepper.
- Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
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RECIPE SUBMITTED BY
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