Try this Italian Wedding Soup recipe, or contribute your own.
- 2 eggs
- 2 tablespoons grated parmesan cheese
- 2 garlic cloves minced
- 2 teaspoons extra virgin olive oil
- salt & pepper
- 1/4 small onion chopped
- 10 oz frozen spinach thawed &â squeezedâ dry of excess moisture
- 64 oz chicken broth
- 1/2 cup ancini di pepe (or other small pasta)
- 1/2 lb fully-cooked mini meatballs
- Carbohydrate 4.74608320420147 g
- Cholesterol 229.346184800393 mg
- Fat 47.1935985426305 g
- Fiber 1.46914366279218 g
- Protein 59.8268249781218 g
- Saturated Fat 13.5583506771682 g
- Serving Size 1 1 Serving (436g)
- Sodium 402.705600976801 mg
- Sugar 3.27693954140929 g
- Trans Fat 4.14077825098349 g
- Calories 694 calories
Step-by-step
- Heat olive oil in a large soup pot over medium heat. Add onions, season with salt and pepper, then saute for 3-4 minutes or until translucent
- Add garlic then saute for 30 more seconds.
- Add frozen spinach then stir to break up. Add chicken broth then bring to a boil. Once boiling add pasta and meatballs then cook until pasta is al dente, about 8-9 minutes.
- In a separate bowl, whisk together eggs and parmesan cheese. Drizzle into soup while stirring constantly then cook for 1 more minute before serving.
How do you prevent small pasta from turning to mush by the second day? Soup containing tiny shapes like ancini di pepe absorbs liquid continuously as it sits in the refrigerator, transforming a broth-heavy dish into a thick porridge within forty-eight hours. When storing leftovers for up to three days, strain the solids from the remaining broth if possible, or expect to add an extra half cup of water or stock when reheating.
Achieving the characteristic silky egg ribbons requires constant motion and the right pot dimensions. A four-to-six-quart heavy-bottomed Dutch oven provides the ideal surface area for whisking the eggs and parmesan mixture into the rolling broth without splashing. Pour the liquid in a thin, steady stream while stirring vigorously with a wire whisk to create delicate strands rather than large cooked curds. Boiling the mixture for precisely one minute after incorporating the eggs ensures the raw proteins set completely.
Fresh spinach requires significantly different handling than the frozen variety specified here. While frozen leaves must be squeezed until completely dry to prevent excess water from diluting the chicken broth, fresh spinach should be added near the very end of cooking to prevent over-wilting and discoloration. Substituting fresh leaves at a two-to-one ratio by volume compensates for their initial loft before shrinking in the hot liquid.
