Italian Wedding Soup

Italian Wedding Soup-  The story told is that Italians eat this at weddings, that can’t be further from the truth, I’m Italian and I have never eaten this soup at any Italian wedding here or in Italy.  The soup gets it’s name because of the Italian description of the soup.  The ingredients marry well together, the meat, vegetables and broth,  hence the name Italian wedding soup.  Yes, it is true how these ingredients together make the perfect marriage.  I crave this soup on a regular basis, it is the most satisfying yummy meal that nourishes and warms the soul…

Serves 4, total prep and cook time 40 minutes

For meatballs:

1 lb Ground (Beef , Turkey or Chicken)

1 Egg

¼ c Bread crumb

¼ grated pecorino Romano cheese

½ c finely chopped onion

1 clove finely chopped garlic (1 tsp)

1 tbsp Parsley

1 tsp kosher or sea salt

½ tsp black pepper

For Soup:

2-32oz boxes of chicken or vegetable broth or 8 cups of homemade broth

1 pkg of fresh baby spinach leaves

1 Bay leaf

2 Carrots peeled and diced (optional)

2 Yukon potatoes peeled and diced (optional)

Directions:

Combine beef, egg, bread crumb, grated cheese, onion, garlic, salt and pepper  in a bowl and combine well. Bring broth to a low rolling boil, roll mini meatballs and drop into broth one at a time OR Updated : bake mini meatballs at 350 for 15 minutes to set them then add to soup.  Then add your carrots, potatoes and bay leaf. Simmer for 20 minutes, REMOVE bay leaf, discard and add spinach.  Turn burner off and cover. At this time you could add any small pasta if you choose, cook this separate and combine with soup.  Serve with a drizzle of olive oil and grated cheese.