Italian Wedding Soup
Italian Wedding Soup Serves 10 people For the meatballs: 1# Ground Beef 1Egg 4 tbsp. Bread Crumbs Salt, Black Pepper to taste 2 tbsp.Grated Parmesan ½ Tbsp. Chopped fresh parsley 1 tsp.Granulated Garlic Pan Coating for baking Method: Mix beef with egg, bread crumbs, salt, pepper, cheese, parsley, and garlic. Scoop into 1 oz. balls; transfer to prepared baking pan; cook in 350* oven until meatballs reach internal temperature of 160*; cover and keep warm or cool and store for later use. For the broth: 1 c.Ditalini Pasta, dry Canola oil 10 oz. Carrots, diced 9 oz. Onions, diced 1 tsp. Garlic minced 2 oz. Spinach, fresh, chopped 2 Eggs, whole 1 Egg, yolk only 2 oz. Grated Parmesan Salt, black pepper to taste Method: Cook pasta in boiling salted water, drain, and coat with a little oil, reserve. Heat oil in a large soup pot; add carrots, onions, sauté 5 minutes. Add garlic and sauté 2 more minutes; add stock and simmer 5 more minutes; add meatballs, and simmer until heated through; fold in spinach. In a separate bowl, whisk together eggs, additional yolk, and parmesan cheese. While soup is lightly simmering, whisk in egg mixture into soup to disperse. Finish by adding cooked pasta; adjust seasoning with salt and pepper.
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