Italian Wedding Soup

Our version of a traditional recipe.

For the meatballs:

• 1/2 lb ground beef

• 1/2 lb ground veal, pork or turkey

• 1/4 cup bread crumbs (commercial, or grate your own from stale Italian bread)

• 1 egg

• 1 T parsley, finely chopped

• 1/2 clove garlic, minced (optional)

• 1/2 tsp paprika (optional)

• 1/2 tsp salt and pepper to taste

For the soup:

• 4 cups chicken broth

• sauteed finely chopped onions and celery and grated carrot

• 2 cups spinach, chopped

• 1/4 cup grated Pecorino Romano cheese

• OPTIONAL: Orzo - small grains of pasta shaped like barley.

Large soup pot, baking sheet.

COMBINE the ground meat, bread crumbs, egg, parsley, minced garlic and salt and pepper in mixing bowl. Mix well with a fork and form into tiny meatballs (shown are about the size of a golf ball, but traditional meatballs are a bit smaller) with your hands.

PLACE meatballs on a greased baking sheet and bake for about 25 minutes at 350F, until brown. (See ALTERNATE, below)

Saute finely chopped onions and celery and grated carrot, add the chicken broth to a boil, add the spinach and cook until tender. Add the meatballs and return soup to a simmer. Stir in the Pecorino cheese and serve.

ALTERNATE: you can sauté the meatballs in olive oil until brown

ITALIAN WEDDING SOUP

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