food

Italian Wedding Soup

Frankie brings us his twist on a traditional Italian Wedding Soup

food

Italian Wedding Soup

Frankie brings us his twist on a traditional 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

Steps

Meatballs

  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. Set aside and make soup.
  3. 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.
  4. Stir in spinach. Add pasta and let cook for 60 seconds.
  5. In a bowl, beat eggs and add to broth. Stir. Grate nutmeg directly into broth, to taste. Grate Pecorino Romano over to serve.

Soup

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