A classic staple is made extra special with our Soup Shell pasta. Make your own chicken stock and meatballs to truly enjoy the taste of home.
Italian Wedding Soup
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- Meatballs:
- 1 small onion, grated
- 1/3 cup chopped fresh Italian flat leaf parsley
- 1 large egg
- 1 1/2 teaspoon minced garlic
- 1 teaspoon salt
- 1 slice fresh white bread, crust trimmed, bread torn or chopped into small pieces
- 1/2 cup Cervasi Parmigiano Reggiano, grated
- 8 ounces ground beef or chicken
- 8 ounces ground pork
- Soup:
- 10 cups chicken broth
- 16 oz Cervasi Soup Shells
- 8 oz baby spinach
- 2 large eggs
- 2 tablespoon Cervasi Parmigiano
- Salt and freshly ground black pepper
Instructions
- To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork.
- Shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
- To make the soup: Bring the broth to a boil in a large pot over medium-high heat.
- In a separate pot, boil soup shells until al dente.
- Once soup shells are cooked, drain water and add a scoop of soup broth.
- Add the meatballs to the soup and simmer until the meatballs are cooked through, about 8-12 minutes depending on the size of your meatballs.
- Add the spinach to the soup and cook for one additional minute.
- Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper. Serve and sprinkle parmesan cheese on top if desired.
- Servings : 8
- Ingredient : Soup Shells