Italian Wedding Soup

By frankie celenza

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

  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.

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