Italian Wedding Soup - Giada De Laurentiis

12345678980123455677889's Note:

I took this amazing soup by Giada DeLaurentiis and added my own spin on it. The meatballs in this soup are so wonderful because of the combination of pork & beef. I've substituted frozen spinach for the traditional kale because I prefer it, but you can add the kale if you'd like. This is a "must try" recipe!

• Total Time: 50 mins
• Prep Time: 25 mins
• Cook Time: 25 mins

Ingredients:

Servings: 10

Meatballs

• 1 small onion, grated
• 78.07 ml fresh Italian parsley, chopped
• 1 large egg
• 4.92 ml minced garlic
• 4.92 ml salt
• 78.07 ml breadcrumbs
• 118.29 ml grated parmesan cheese
• 226.79 g ground beef
• 226.79 g ground pork
• fresh ground black pepper

Soup

• 2839.08 ml chicken broth
• 2 (566.99 g) package frozen chopped spinach, defrosted
• 2 large eggs
• 29.58 ml freshly grated parmesan cheese, plus extra for garnish
• salt and pepper

Directions:

1. Meatballs:.
2. Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork.
3. Shape the meat mixture into "marble-sized" meatballs. Place on a baking sheet.
4. Soup:.
5. Bring the broth to a boil in a large pot over medium-high heat.
6. Add the meatballs and simmer until the meatballs are cooked through.
7. Add spinach.
8. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion and drizzle the egg mixture into the moving broth to form thin stands of egg.
9. Season the soup to taste with salt and pepper.
10. Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.