Friday, May 11, 2012

REAL italian wedding soup (am i right?)

picture may follow - but in the meantime, i am merely providing a link to an AUTHENTIC (i.e. tasty) italian wedding soup recipe to the a few million unsuspecting "" readers who thought they'd found the real deal here (

poor souls.

Italian wedding soup

2 T extra-virgin olive oil
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper
1 pound ground beef, pork and veal combined
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Pecorino Romano
1/2 cup plain bread crumbs
1/2 teaspoon freshly grated or ground nutmeg
6 cups chicken stock
2 cups water
1 1/2 cups dried pasta, rings, broken fettuccini or ditalini
1 pound triple washed fresh spinach or escerole, coarsely chopped
1 egg, well beaten
1/4 cup grated cheese

In a deep pot over medium heat add oil, chopped carrots, celery and onions
and bay leaves. Season with salt and pepper. Cover pot and cook 5 or 6
minutes, stirring occasionally.
Combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper,
Uncover pot and add broth and water. Increase heat to high and bring soup
to a boil. When soup boils, reduce heat a bit and start to roll meat mixture
into small balls, dropping them straight into the pot.. When you are done
rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10
minutes. When pasta is tender, stir in chopped spinach/escerole in batches. Once
spinach has wilted into the soup, whisk in beaten egg with parmesan
cheese, stirring quickly to “whisp” the mixture into the soup. Adjust your
seasonings and serve.

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