How To Make The Best  Italian Wedding Soup

Classic Italian Wedding Soup starts with savory meatballs. We use ground pork an egg & seasonings.

Use a mini cookie scoop to portion out the meatballs into bite-sized pieces.

Cook the meatballs in the oven for about 20 minutes until they cooked through.

Use a dutch oven to saute a mirepoix of veg, carrots, onions, celery & garlic.

Add chicken stock to the veg and bring the heat up to a simmer.

Add the meatballs to the soup stock and let them simmer with a bay leaf for 15 minutes.

This is a bit unconventional but whisking an egg with parmesan cheese gives the stock a rich, silky flavor.

Add the egg mixture while constantly stirring the soup stock to combine.

Use a tiny pasta like pastina or acini de pepe in the wedding soup recipe.

Just before serving, add baby spinach to the soup and stir until it wilts.

This Italian Wedding Soup tastes incredible with a rich, savory broth, bite sized meatballs & greens.