Italian Wedding Soup

Teresa Bryant Recipe

By Teresa Bryant 4N6girl

Found this on Iowagirleats.com. It looks and tastes just like what I get at a little Mom & Pop sub shop here in Jupiter that is very popular. Every Wednesday they serve this soup and it is soooo good! So comforting on a rainy day (or any day) and wonderful on the inside! haha! I made this soup today for the crew at work and it was a hit!


Recipe Rating:
 1 Rating
Serves:
6
Prep Time:
Cook Time:

Ingredients

2 tsp
olive oil
1/4 c
onion (chopped)
2
garlic cloves (minced)
salt and pepper
1
bag baby spinach (or 1/2 carton frozen spinach, thawed and squeezed dry of excess moisture)
2
eggs
2 Tbsp
parmesan cheese
46 oz
chicken broth
1/2 c
small pasta (ancini di pepe)
1/2 lb
mini meatballs, cooked
Janet Tharpe

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Directions Step-By-Step

1
Heat olive oil in a big soup pot on medium low heat. Add onion, a dash of salt & pepper, and saute for 3-4 minutes, or until onions are translucent. Add garlic and cook for an additional minute, stirring constantly.
2
Add entire bag of spinach to the pot, stir to coat with oil, add a couple more dashes of salt & pepper and allow spinach to wilt and cook 3-4 minutes, stirring occasionally.
3
Whisk eggs and parmesan cheese together in a small bowl. Set aside.
4
When spinach is cooked, add chicken broth to pot and bring to a boil. Add pasta and cook until al dente, about 7-8 minutes. Add mini meatballs and cook for an additional minute, or until heated through.
5
Stream egg and cheese mixture into soup and stir gently in a circular motion. Allow egg to cook for an additional minute.
Ready to eat!
(if you make your own meatballs, drop them in chicken broth with the pasta and let them cook together for the same amount of time)

About this Recipe

Course/Dish: Pasta, Beef Soups, Other Soups
Regional Style: Italian
Other Tag: Quick & Easy