Recipes: Italian Wedding Soup
For the Soup
- 3 tablespoons Liokareas Organic Extra Virgin Olive Oil
- cup diced carrots (3 or 4 carrots)
- cup diced small yellow onion (one large)
- cup diced celery
- 12 cups chicken stock
- 3/4 cup white wine
- 1 cup small pasta (I use acini de pepe)
- three eggs
- 3 tablespoons grated parmesan cheese
- 12 oz fresh baby spinach
- salt and pepper to taste
For the Meatballs
- 1 small onion grated
- 2 eggs
- 1/2 cup chopped parsley
- 2 or 3 cloves of garlic minced
- 2 teaspoons Liokareas Sea Salt
- ground pepper
- 2 pieces white bread, crusts removed, torn into small pieces
- 3/4 cup grated parmesan
- 1/2 lb ground chuck
- 1/2 lb ground pork
- 1/2 lb ground veal
For the Soup
- Heat olive oil over medium heat. Sautee carrots, celery, and onion until soft. Add white wine and chicken stock, bring to a boil, and reduce to a simmer while making meatballs. Once meatballs are formed and ready to go, bring stock back to a boil. Add pasta and cook almost until recommended time.
- Reduce heat to a bare simmer and add meatballs. Keep at a BARE simmer so meatballs don’t get tough. You should only see a bubble here and there. Stir occasionally for about 5-7 minutes. Test a meatball for doneness. If it’s even close, you’re good.
- Mix together the 3 tablespoons of grated parmesan with the three eggs. Stir soup constantly in a circle while pouring the egg/cheese mixture in a slow stream into the pot. It will break up and look almost shredded.
- Taste for salt and pepper. Shut off heat and add spinach slowly. Put lid back on and let spinach wilt for a minute or so.
For the Meatballs
Mix everything but the meats and parmesan. Mix well. Add meat and cheese with hands. Form into 1 - 1.5 inch balls.
