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Italian Wedding Soup

Italian Wedding Soup

Frankie Celenza

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Frankie brings us his twist on a traditional Italian Wedding Soup

Recipe

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Italian Wedding Soup

Ingredients

  • Meatballs:

  • 1/2 pounds ground pork

  • Salt, to taste

  • White pepper, to taste

  • 1 clove garlic

  • 1/4 cup chopped italian parsley

  • 1 egg

  • Breadcrumbs

  • 2-3 thick slices mortadella, cubed

  • 2 cups milk

  • Soup:

  • 3 tablespoons olive oil

  • 2 celery stalks, diced

  • 1 shallot, finely diced

  • 32 ounces chicken stock

  • Water, as needed

  • 3 cups fresh spinach

  • 1 cup stelle pasta, or any small pasta

  • 2 eggs

  • 1 fresh pod nutmeg

  • Pecorino Romano, to taste

Instructions

  1. Combine meat, salt, pepper, garlic, parsley, egg and breadcrumbs in a bowl, adding more breadcrumbs as needed until the meat is workable. Form meat mixture into golf-ball sized balls, placing a cube of mortadella in the middle of each.

  2. In a deep-set pan, simmer milk over low heat. Place the balls in the simmering milk to braise.

  3. Add olive oil, celery and shallot to a large pot, cook until softened. Add chicken stock and if more liquid is needed, add water.

  4. After the meatballs are simmered and the milk has formed some curds, use a slotted spoon to transfer the meatballs from the milk to the broth mixture.

  5. Stir in spinach. Add pasta and let cook for 60 seconds.

  6. In a bowl, beat eggs and add to broth. Stir. Grate nutmeg directly into broth, to taste. Grate Pecorino Romano over to serve.

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