MOM'S ITALIAN WEDDING SOUP

MOM'S ITALIAN WEDDING SOUP image

Number Of Ingredients 14

Meatballs: 1 lb. lean ground beef
½ 1b. sausage out of casing 2 cups Pecorino Roman cheese
3 eggs ½ cup Season bread crumbs
½ tsp pepper, pinch of salt
Wedding Soup: 3 qts. Chicken stock or broth
½ cup finely chopped carrots
½ cup finely chopped celery
½ cup finely chopped onions
2 cups chopped fresh spinach
2 cups tiny meatballs
4 eggs
2 cups grated Pecorino Romano cheese
1 cup of Acini di Pepe pasta, cooked al dente
Salt and pepper to taste

Steps:

Measure all ingredients and place them in bowls on the counter, in the order they will be used. Bring broth to a simmer in a large soup pot. Add carrots, celery, onions and spinach. Add the meatballs. Simmer uncovered for about 30 minutes, until carrots are tender. In a medium bowl, combine cheese and egg and mix well. Scrape mixture in a lump into the center of the simmering soup. Let simmer for 2 to 3 minutes without stirring. Lift the mass occasionally with a slotted spoon to keep it from sticking to the bottom of the pan. The soup is done when the egg-cheese mixture looks firm. Gently break apart with a spoon. Remove soup from heart. Stir in the pasta. Season to taste with freshly ground pepper. Serve hot. Makes 10 to 12 servings.

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