Italian Wedding Soup

Ingredients

How to Prepare

   Meatballs:

   Onion (large) (1/8 – finely diced)

   Egg (1)

   Garlic (2 cloves – minced)

   Whole milk (¼ cup)

   Bread pieces (¼ – ½ cup)

   Orange zest

   Parsley (2 tbsp. – chopped – fresh)

   Salt (1 tsp.)

   Vito & Joe’s Extra Virgin Olive Oil

   Fresh ground black pepper

   Meat mixture (beef, pork and veal) (1 lb.)

   Parmesan & Romano cheese mix (1/3 lb.)

 

  Soup Base:

   Chicken stock (10 cups)

   Eggs (2)

   Parmesan cheese (1/3 cup)

   Onion (½)

   Carrots (small) (2)

   Celery stalks (3 – 4)

   Pastina pasta (1 cup)

   Garlic (2 cloves)

   Baby spinach (½ lb. – fresh)

   White wine

   Fresh ground black pepper

   Escarole (½ lb.)

   Vito & Joe’s Extra Virgin Olive Oil

    

 

 

 

 

 

Steps:

Meatballs: 

  1. Put 4 tablespoons of Vito & Joe’s Extra Virgin Olive Oil in a saucepan. 
  2. Place the onions in the pan and let cook for 2 minutes. 
  3. Add garlic to the onions. 
  4. Continue to cook until the onions are caramelized. 
  5. Once caramelized, put the entire contents of the saucepan into a large bowl.
    1. Including the olive oil. 
  6. Let cool slightly before adding the remaining ingredients. 
  7. Once to olive oil is cooled, add the meat mixture, bread pieces, the egg, milk, orange zest, cheese, 1 teaspoon of salt and some freshly ground black pepper to taste. 
  8. Mix all together and let sit for 15 – 20 minutes while you prepare the soup base.

Soup Base:

  1.  Finely chop the onions, garlic, celery and carrots. 
  2. Heat 1/3 of a cup of Vito & Joe’s Extra Virgin Olive Oil in a large pan over medium to medium-high heat.
  3.  Cook the vegetables down until they are soft and tender. 
  4. Add a splash of white wine, the chicken stock, salt and pepper to taste. 
  5. Add pasta and cook for a couple minutes covering loosely. 
  6. While the soup is cooking, make small meatballs with your meat mixture. 
    1. Keep an eye on your soup while it is cooking.
  7. When the soup comes to a slow boil, add in the greens to the soup. 
    1. Stir and cover to simmer while you finish preparing the meatballs. 
  8. Heat 1/3 of a cup of Vito & Joe’s Extra Virgin Olive Oil in a pan and fry the meatballs until they are browned on all sides. 
  9. Once the meatballs are fully browned, carefully add them to the soup. a. Simmer together. 
  10. After meatballs are added to the soup, in a small dish, whisk the 2 eggs. 
  11. Add the eggs to Parmesan cheese and mix thoroughly together. 
  12. Pour the egg and cheese mixture slowly into the soup while stirring consistently. Enjoy!