Italian Wedding Soup

Sometimes you get pictures that match how delicious your food is. Sometimes you don't. With my lack of a professional grade camera and natural light when I made this, sadly, I couldn't capture just how delicious this soup was - but I hope you take my word for it when I tell you that it was SIMPLY AMAZING.

I've actually never been a huge fan of Italian Wedding soup - grayish meatballs don't really appeal to me, and I'm pretty sure I've only ever had it out of a can, or something similarly processed from a restaurant. We had Italian Wedding soup at our wedding though, and Joe LOVED it (being Italian and all) and has been asking to make it ever since.

Well like a lot of brides, I really can't say I remember much about the dinner at my wedding (although I distinctly remember the 5 bacon wrapped scallops that my sister continually provided me with during the cocktail hour at my demand request) so really had no recollection of the soup, or its being good - but I finally gave in to Joe's repeated requests that I try making it.

This is probably my new favorite soup recipe - just in time for summer : (. It was one of those meals that you can't stop thinking about after eating it. I have no idea if this is really a traditional recipe or not - although it is a Giada recipe, I made a change to it by browning the meatballs first and then starting the soup in the pot to use all that flavor. Traditional or not, it made for a delicious soup and TONS of leftovers.

Italian Wedding Soup
Adapted from Giada DeLaurentiis

Ingredients:

1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1/2 cup bread crumbs
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
12 cups low-sodium chicken broth
1 pound chopped spinach (I used fresh but you could easily use frozen as well)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper


Make the meatballs combining the first six ingredients in a bowl, then adding the cheese, beef and pork. Form the meatballs into 1-inch diameter balls.

Add some olive oil to a large dutch oven (or other large pot) and heat for frying. Add the meatballs and brown until even on all sides (they don't need to cook all the way through just yet). Remove the meatballs and any excess oil from the pot.

Add the broth to the pot, scraping up the brown bits from the meatballs and bring to a boil over medium-high heat. Add the meatballs and spinach and simmer until the meatballs are cooked through and the spinach is tender, about 5 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.