Soup Week! Italian Wedding Soup with Egg Noodles

This is not your regular Italian Wedding Soup! Italian Wedding soup is a classic and nothing compares to its flavor. I've added my own additions to it to give it a more updated twist by adding in egg noodles instead of pasta, spinach instead of endives, and eggs to thicken the broth. If you must only make one soup from my Soup Week feature, make it this one. (:

It's a bit more work than all of the other soups because you have to MAKE the meatballs. Homemade meatballs taste SO good!

Meatball Ingredients:
  • 1 small onion, minced
  • 1/3 cup chopped fresh parsley
  • 1 large egg
  • 1 tsp minced garlic
  • 1 tsp salt
  • 1 slice fresh white bread, crust trimmed and torn into small pieces
  • 1/2 cup grated Parmesan cheese
  • 8 oz. ground beef
  • 8 oz. ground pork
  • ground black pepper
Assembling the meatballs:
  1. Stir the first 6 ingredients into a large bowl to blend. Stir in cheese, beef, and pork.
  2. Using 1/2 tsp for each, shape the meat mixture into mini meatballs with your hands.
  3. Set aside.


Soup Ingredients:
  • 12 cups chicken broth
  • 1 package of baby spinach
  • 2 large eggs
  • 2 tbsp grated Parmesan Cheese for garnish (optional)
  • salt and pepper
  • Egg noodles
  1. Bring broth to a boil in a large pot over medium-high heat.
  2. Add the meatballs and simmer until meatballs are cooked through. (about 8 minutes depending on how big you make them)
  3. Add the egg noodles and continue to simmer for about 5-10 minutes or until noodles are fully cooked.
  4. Slowly crack eggs into the soup, one by one, and stir in to mix. Add in the spinach, stirring well for about 3 minutes.
  5. Season with salt and pepper to taste. Garnish with grated Parmesan cheese. Enjoy!

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