Italian Wedding Soup, aaahhhh! This is a recipe my family has been making for years. The first time my mom made it for us, she printed off the recipe from Prodigy (anyone? anyone?) and we all fell in love. That was 1996, I was fourteen years old.
I made this for dinner for us last night and it was phenomenal. Easy to put together and just like a warm bowl of cozy.
I served it with finger salads which is another recipe I swiped from my mom, who found it on Pinterest. (recipe here -- I didn't change a thing to the homemade vinaigrette, but I did add BACON!)
So now, let's get back to the soup.
I T A L I A N
W E D D I N G
S O U P
2.5 cups water
3/4 cup Acini di Pepe pasta (Amazon)
1 teaspoon fresh parsley (I subbed for dried)
1-2 carrots, sliced thin
1/4-1/2 lb spinach, washed, julienned (I put in part of a packet of frozen spinach)
Frozen meatballs of choice (I used 20 meatballs)
1 egg + 1tsp water
Bring first six soup ingredients to a boil; drop frozen meatballs right into soup. Beat 1 egg and 1 tsp water in a small bowl and stir boiling soup as you slowly drop in the egg, stirring constantly. Cover and turn off heat; let sit for 2 minutes. Serve with grated parmesan or romano cheese.
Oh, and enjoy with wine.
For more of my RECIPES click here
from http://bit.ly/2CNA18g
