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Dominick's Italian Wedding Soup




Source of Recipe


la times


List of Ingredients




Meatballs
1 tablespoon oil
2 tablespoons finely chopped onion
1 clove garlic, finely chopped
1/4 cup finely chopped celery
3 Button or brown mushrooms, finely chopped
1 tablespoon finely chopped parsley
1/4 teaspoon ground fennel seeds
1/4 teaspoon red pepper flakes
1/2 cup fine dry bread crumbs
1 egg, lightly beaten
1/2 teaspoon salt
1/3 pound ground beef
1/3 pound ground pork

1. Heat a small skillet with the oil and sauté the onion, garlic, celery, mushrooms and parsley for about 5 minutes. Add the fennel and red pepper flakes and cook 2 minutes, then remove from heat and cool slightly.

2. In a large bowl combine the cooked vegetables with the bread crumbs, egg, salt and ground meats and mix well. Form into meatballs the size of a nickel. Set aside. Makes about 32 meatballs.

Soup

1 cup thinly sliced onion
1 clove garlic, crushed
1 tablespoon olive oil
1/2 bunch Swiss chard, lightly chopped (about 4 cups)
4 ounces raw spinach, stems removed, lightly chopped
Salt and pepper to taste
2 quarts low-sodium chicken or meat broth
32 meatballs
2 room-temperature eggs, beaten
1/2 cup grated Parmigiano-Reggiano cheese



Recipe



1. In an 8-quart pot, cook the onion and garlic in olive oil for 4 minutes. Add the chard and spinach and cook 5 minutes. Add salt and pepper to taste.

2. Add the broth and bring to a boil. Add the meatballs and simmer 30 minutes. Taste and adjust the seasonings.

3. When ready to serve, drizzle the raw eggs into the broth slowly in a circular motion to create large strands of cooked egg. Ladle the soup into bowls and garnish each serving with 1 tablespoon cheese.