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Italian Wedding Soup

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Course Mains, Soups
Servings 8

Ingredients
  

For the Meatballs
  • 1 small onion, grated
  • 1/3 cup chopped fresh Italian parsley
  • 1 large egg
  • 1 tsp minced garlic
  • 1 tsp salt
  • 1 slice fresh white bread, crust trimmed, bread torn into small pieces
  • 1/2 cup grated Parmesan
  • 8 oz ground beef
  • 8 oz ground pork
  • freshly ground black pepper
For the Soup
  • 12 cups homemade chicken broth (or low sodium, if using boxed)
  • 2 large eggs
  • 1 lb spinach
  • 2 tbsp freshly grated Parmesan, plus extra for garnish
  • salt and freshly ground black pepper

Instructions
 

To Make the Meatballs

  • Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

To Make the Soup

  • Bring the homemade broth (or boxed, if preferred) to a boil in a large pot over medium-high heat. Add the meatballs and spinach and simmer until the meatballs are cooked through and the spinach is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
  • Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.