26 Oct Italian Wedding Soup
|Serves 6 to 8|
1 Large Egg
12 cups low sodium chicken broth
Start with making the meatballs: Stir all ingredients together, except for the ground meat and cheese. Now, blend in the meat and cheese; incorporating slowly. Using a tablespoon, shape the mixture into meatballs of approximately 1 inch in diameter. Place the meatballs on a baking sheet.
For the soup: Bring broth to a boil in a medium/large pot over medium heat. Add meatballs and kale or spinach and orzo pasta. Now, cook for 8 to 10 minutes. In a separate bowl, whisk together eggs and cheese and then slowly incorporate into the soup with a fork (circular motion). Cook for another minute or two. Salt and pepper to taste.
This soup is best served in bowls and topped with grated Pecorino Romano or Parmesan cheese.
• Make sure to have a crusty baguette on hand for this delicious and healthy soup plus pre-washed packaged spinach works just fine with this dish, too.
• If desired, ½ cup chopped carrots may be added with kale or spinach to the soup mixture.