Italian Wedding Soup - Giada De Laurentiis
Ready In: 50 mins
Serves: 10
Ingredients
Meatballs
- 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
Soup
- 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
- 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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