Here is a great recipe for the famous Italian Wedding Soup. The term “wedding soup” is actually a mistranslation of minestra maritata (‘married soup’) which is a reference to the fact that the green vegetables (the spinach) and the meat (the meatballs) go well together. It has a light soup broth, but is still satisfying with the addition of the meatballs.
Meatballs:
- 1 onion, diced
- 1/3 cup chopped Italian parsley
- 3 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 egg, beaten
- 1/4 cup Italian bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 lb. ground beef
- 1/4 lb. ground turkey
Combine all above ingredients and place on a baking sheet sprayed with cooking spray. Bake at 350 F for 10 minutes. Remove from oven.
Soup:
- 10 cups chicken broth
- 1 lb. fresh spinach, chopped
- 2 eggs
- 2 TBSP. grated Parmesan cheese
- salt and pepper
In a large pot over med-high heat, bring broth to a boil. Add salt and pepper to taste. Reduce heat to medium. Add meatballs and spinach. Simmer approximately 8-10 minutes. In a small bowl beat eggs and Parmesan cheese together. While stirring soup gently, slowly drizzle egg mixture into soup. Stir gently with a fork. Thin strands of egg will form in soup after about a minute. Spoon soup into bowls and garnish with extra Parmesan cheese.
