{"id":55662,"date":"2017-12-08T23:41:25","date_gmt":"2017-12-09T04:41:25","guid":{"rendered":"http:\/\/www.thevalleyledger.com\/?p=55662"},"modified":"2017-12-08T23:41:25","modified_gmt":"2017-12-09T04:41:25","slug":"italian-wedding-soup-recipe-joe-scrizzi","status":"publish","type":"post","link":"https:\/\/www.thevalleyledger.com\/?p=55662","title":{"rendered":"Italian Wedding Soup Recipe – By Joe Scrizzi"},"content":{"rendered":"

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\"\"There\u2019s something about a warm bowl of Italian Wedding Soup on Christmas Day and any day throughout December. Wedding Soup has been a staple in my family for 3 generations. Several recipes have been handed down to me over the years and I have fine tuned into one that has family members begging for me to make and take to Holiday functions! I could eat this soup every week, and I do\u2026.haha! I make enough and freeze into pints for lunches, give quarts to my family and trade with cousins for other goodies throughout the Winter months.<\/span><\/b><\/p>\n

True Italian Wedding Soup should be only 4 ingredients: Chicken Broth, Fresh Spinach, Homemade Meatballs & Acini de Pepe (BB pasta). Using homemade chicken broth will take this soup to whole different level.<\/span><\/b><\/p>\n

3 Qts. Chicken Broth (homemade, canned, carton)<\/span><\/b><\/p>\n

16 ozs. Fresh Spinach, finely chopped<\/span><\/b><\/p>\n

1.5 Cups Acini de Pepe<\/span><\/b><\/p>\n

1 Recipe Meatballs, below<\/span><\/b><\/p>\n

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Meatball Recipe:<\/span><\/b><\/span><\/p>\n

1 Pkg. Meatloaf Mix<\/span><\/b><\/p>\n

2 T. Onion, finely minced<\/span><\/b><\/p>\n

1 Clove garlic, minced<\/span><\/b><\/p>\n

1 Large Egg<\/span><\/b><\/p>\n

\u00bd Cup Parmesan or Romano Cheese, grated<\/span><\/b><\/p>\n

\u00bc Cup Fresh Parsley, finely chopped<\/span><\/b><\/p>\n

Fresh Ground Pepper<\/span><\/b><\/p>\n

Mix all ingredients together and shape into 1 inch diameter balls. Pinch the mini meatballs in half and place on a parchment lined sheet tray. Place tray in freezer while preparing broth and other ingredients (roughly 15 minutes).<\/span><\/b><\/p>\n

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Making the soup:<\/span><\/b><\/span><\/p>\n

Pour broth into large stockpot, rinse out cartons and add to pot. Cover and bring pot to rolling boil. Turn heat off, add spinach, mini meatballs from freezer and pasta. Stir to incorporate ingredients and keep pasta from sticking to bottom. Place lid back on and stir every few minutes. Clean up, set the table and soon soup will be done! Ladle into bowls or store in containers for gift giving or yourself.<\/span><\/b><\/p>\n

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\u00a0~ Bon Appetite<\/span><\/span><\/b><\/p>\n

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Chef\u2019s Notes:<\/span><\/b><\/p>\n

By adding either of the suggestions below, it will alter taste and add to longer cooking time.<\/span><\/b><\/p>\n