WEDDING SOUP
List of Ingredients
MEATBALLS
1 pound ground veal or chuck
1/2 pound ground pork
3 eggs
1/2 teaspoon pepper
Pinch of salt
2 cups Pecorino Romano cheese
1/2 cup chopped fresh parsley
Seasoned bread crumbs
Gently mix together veal or chuck and pork. Add eggs, pepper, salt, cheese
and parsley and mix lightly but well. Gently work in enough seasoned bread
crumbs to make a firm mixture. Roll into meat balls the size of grapes.
Place on baking sheets with sides and bake at 350 degrees for 10 to 12
minutes. Meatballs may be cooled, then frozen. Use directly from the
freezer.
Recipe
WEDDING SOUP
3 quarts chicken stock or broth
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1/2 cup finely chopped onions
2 cups finely chopped endive or escarole
2 cups finely 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
Freshly ground black pepper to taste
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,
endive 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 heat. Stir in the pasta. Season to taste with freshly
ground pepper. Serve hot.
Makes 10 to 12 servings.
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