Italian Wedding Soup (Zuppa Maritata)

Alan Leonetti's Note:

This is a super delicious soup. There are many different recipes for this soup that vary a little from each other, but I feel that this is the best one. Try to use Parmesanno-Reggiano Cheese, as it's truly the "King of all Cheeses".

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

For the Meatballs

• ½ teaspoon onion powder
• ¼ cup fresh Italian parsley (chopped)
• 1 egg (slightly beaten)
• ¼ teaspoon minced garlic (from jar)
• ½ teaspoon salt
• ¼ teaspoon dried basil
• 1 slice fresh white bread (no crust, torn into small pieces)
• ¼ cup parmigiano-reggiano cheese (grated)
• ¼ lb ground beef
• ¼ lb ground pork
• black pepper (freshly ground)

For the Soup

• 6 cups chicken broth
• 2 cups spinach (chopped)
• 1 egg
• 2 cups cooked rice or 2 cups barley
• salt & freshly ground black pepper
• 1 tablespoon parmigiano-reggiano cheese (freshly grated, plus extra for garnish)

Directions:

1. To make Meatballs:.
2. Stir ingredients together in a bowl and blend.
3. Using 1/2 teaspoon for each, shape the meatball mixture into little tiny meatballs.
4. Place the meatballs onto a large plate or baking sheet and set aside.
5. To make the Soup:.
6. In a large pot, bring the broth to a boil over medium-high heat.
7. Add the meatballs and spinach and simmer until the meatballs are cooked, about 5 to 6 minutes.
8. Add in the rice or barley.
9. In a medium size bowl, whisk the egg and cheese to blend.
10. Stir the soup in a circular motion as you gradually drizzle the egg and cheese mixture into the moving broth, stirring gently with a fork to form thin strands of egg, for about 1 minute.
11. Season the soup to taste with salt and pepper. Ladle the soup into individual bowls and garnish with Parmesanno-Reggiano cheese if desired.