“ITALIAN WEDDING SOUP”
When I was a child and went to a family wedding, the first dish served at ‘MOST’ of the weddings would be this soup which was also called “stracciatella” or “egg drop soup” but it was served without the tiny pasta noodles. It was basically eggs and mini meatballs, it was just a little appetizer to open up your appetite before the big meal ahead. Growing up, we would occasionally have this soup but we never referred to it as the famous name it is now “Italian Wedding Soup”. Keeping up with tradition, I also served this soup at my own wedding!
To this day, my family and I still enjoy this tasty soothing soup and it’s very quick and easy to make. The only thing that would be a little time consuming would be the “mini meatballs”. You can make your meatballs the night before to save time and the actual soup will only take you about 30 minutes to make.
In my version of this recipe, I prefer to use “extra lean ground turkey” for the meatballs and like to add carrots & spinach to the dish as well for extra veggie & nutrients.
INGREDIENTS:
FOR THE SOUP:
4 EGGS (2 WHOLE & 2 EGG YOLK ONLY) *Basically its 1 egg per person*
GRATED PARMESAN CHEESE (1/4 cup)
CHOPPED PARSLEY (1/2 cup)
CHOPPED SPINACH (1 cup)
1 LARGE CARROT, DICED
1 CELERY STALK, DICED
SEA SALT (1 tbsp.)
BLACK PEPPER (to taste)
1 ORGANIC VEGETABLE BOUILLON CUBE
BREADCRUMBS (1/4 CUP)
TINY PASTA (such as tubetini, stars or acini di pepe)
DIRECTIONS:
Using a large pot, add 3/4 with water, then all the ingredients listed above except for the eggs. For the eggs, get a small mixing bowl and whisk the eggs with salt, pepper, parmesan cheese & breadcrumbs (mixing well to combine). Drop the mixture into the pot once it’s boiling, breaking up the eggs with the whisk so the eggs loosen up and are not so thick & chunky.
For the Mini Meatballs:
You will need:
1 lb. extra lean ground turkey
1 egg
1/2 cup chopped parsley
salt & pepper
grated parmesan cheese (1/4 cup)
breadcrumbs (1/4 cup)
DIRECTIONS:
Place all ingredients in a medium size bowl and mix well
Start rolling your mini meatballs (the diameter of a nickel)
I do not fry the meatballs, for soup, I prefer to just give them a quick boil (in a separate frying pan) and then finish cooking them into the soup pot.
METHOD:
Using a medium size frying pan, adding half with water, bring it to a boil and add your meatballs, cooking on both sides for about 5 minutes. Drain water and now place them into the soup pot.
Once all your ingredients and meatballs are in the pot. I cook this simmered on low to medium, for another 30 minutes to ensure that the inside of the meatballs are fully cooked. At this point, you can add your tiny pasta into the same pot and cook for additional 5 minutes or according to package directions.
TIP: THIS SOUP CAN EASILY BE A VEGETARIAN DISH JUST BY OMITTING THE MEATBALLS!
*soup
*comfort food
*onedishmeal
*italiandish
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