Italian Wedding Soup
This soup was traditionally served at Italian weddings but can be enjoyed anytime, it's so good! Serve with some good crusty bread and butter.
- 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*
Preparation time 25mins
Cooking time 35mins
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.