ITALIAN WEDDING SOUP RECIPE - (4.4/5)

Italian Wedding Soup Recipe - (4.4/5) image

Provided by á-8655

Number Of Ingredients 10

2 teaspoons olive oil
1/4 cup onion, chopped
2 garlic cloves, minced
Salt and pepper, to taste
1 bag baby spinach (or 1/2 carton frozen spinach, thawed and squeezed dry of excess moisture)
2 eggs
2 tablespoons parmesan cheese
46 ounces chicken broth
1/2 cup small pasta (I used ancini di pepe)
1/2 pound mini meatballs, cooked*

Steps:

Heat olive oil in a big soup pot on medium low heat. Add onion, a dash of salt & pepper, and sauté for 3-4 minutes, or until onions are translucent. Add garlic and cook for an additional minute, stirring constantly. Add entire bag of spinach to the pot, stir to coat with oil, add a couple more dashes of salt and pepper and allow spinach to wilt and cook ~3-4 minutes, stirring occasionally. Meanwhile whisk eggs and parmesan cheese together in a small bowl. Set aside. When spinach is cooked, add chicken broth to pot and bring to a boil. Add pasta (I used acini di pipi) and cook until al dente ~7-8 minutes. Add mini meatballs and cook for an additional minute, or until heated through. Stream egg and cheese mixture into soup and stir gently in a circular motion. Allow egg to cook for an additional minute. Serve and enjoy! **If making your own mini meatballs, drop them in the chicken broth with the pasta and let them cook together for the same amount of time.