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How To Make The Best  Italian Wedding Soup

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

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

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

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

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

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

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

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

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

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

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