Italian Wedding Soup
Frankie brings us his twist on a traditional Italian Wedding Soup
Updated: 4/1/2024
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Ingredients
Meatballs
- 1/2 pound 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
- 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.
- In a deep-set pan, simmer milk over low heat. Place the balls in the simmering milk to braise. Set aside and make soup.
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