Italian Wedding Soup (Zuppa Maritata)

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READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make Meatballs:
  • Stir ingredients together in a bowl and blend.
  • Using 1/2 teaspoon for each, shape the meatball mixture into little tiny meatballs.
  • Place the meatballs onto a large plate or baking sheet and set aside.
  • To make the Soup:
  • In a large pot, bring the broth to a boil over medium-high heat.
  • Add the meatballs and spinach and simmer until the meatballs are cooked, about 5 to 6 minutes.
  • Add in the rice or barley.
  • In a medium size bowl, whisk the egg and cheese to blend.
  • 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.
  • Season the soup to taste with salt and pepper. Ladle the soup into individual bowls and garnish with Parmesanno-Reggiano cheese if desired.
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