Our cold and snowy winter has inspired me to get in the kitchen, and stir up big pots of warm soup. One of my favorites, because of it's pure deliciousness, and it's so easy to make...Italian Wedding Soup!
Ingredients:
Meatballs:
1 pound of ground meat (beef, chicken, pork)
1 egg
1 small onion, grated
garlic, salt and pepper to taste
1/2 cup of shredded Parmesan cheese
1 cup breadcrumbs
Soup:
12 cups of chicken stock
1/2 box, thawed frozen spinach **the recipe calls for endive, which I never have on hand...I love frozen spinach, and always have that!
2 eggs
shredded Parmesan cheese
Directions:
Combine the meatball ingredients in a bowl, mix and form meatballs. I make mine as small as possible, but any size will work!
Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and spinach and simmer- about 8-10 minutes. Whisk the eggs and cheese in a bowl. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
I love to serve the soup with some crusty bread, and of course a sprinkle of Parmesan cheese on top :)
Recipe is based on Giada De Laurentiis' recipe
written by Lauren of JerseyGirlDesign
No comments:
Post a Comment