Italian Wedding Soup
10-12 Cups chicken stock
½ pound shredded cooked chicken
½ pound ground beef (can substitute ground chicken, turkey, lamb or pork)
½ Cup whole wheat bread crumbs or Panko
1 Tbsp. olive oil
½ tbs Italian Seasoning (or onion powder, garlic, powder, dried oregano, salt & pepper)
16 oz spinach; fresh chopped or frozen, thawed and drained
1 Cup acini di pepe pasta (can use orzo or other small pasta if needed)
- First prepare mini meatballs: In a large mixing bowl combine ground beef, 1 egg, Panko or crumbs and Italian seasoning. Once well combined, form into very small (bite sized) meatballs.
- Heat olive oil in a sauté pan and add meatballs. Brown over med heat turning frequently until cooked through.
- Meanwhile, in a large stock pot, heat stock to a low boil and add pasta. Continue to cook pasta until tender, 8-10 minutes and then reduce heat just a simmer. (I also save my hard ends of parmesan cheese and simmer with my stock. Discard before serving.)
- Once meatballs are done, add meatballs and shredded chicken to stock and pasta.
- Lightly beat two eggs in a small bowl.
- Begin to stir stock in one direction and continue until soup is flowing in a circular motion. As soup is swirling, gradually drizzle the egg into it so that the egg cooks thin strands.
- Add spinach and heat until wilted.
- Serve with a sprinkle of grated parmesan cheese.
*I season my stock while it is cooking with the carcass; rosemary, dill, thyme, salt and pepper. If you uses packaged stock, with the exception of salt, you may want add seasonings to taste in step 3.