Italian Wedding Soup Recipe with Little Meatballs - Christina's …
https://www.christinascucina.com/italian-wedding-soup-authentic-italian-meatball-soup-recipe/
DirectionsStep1Put the meatball ingredients into a bowl (pour the milk over the breadcrumbs when adding it). Mix together well with a fork.Step2When it all is mixed thoroughly, use a teaspoon measure to make mini meatballs.Step3You will need to use your hands to form them into round balls. Put them on a plate or tray. They don't take long to make, if you've never done this before.Step4Put the water, vegetables and extra virgin olive oil in a large pot over medium high heat.Step5Bring to a boil, then lower the heat to have the vegetables simmer. Add a teaspoonful of Kosher or sea salt (these are less salty than table salt). You can also add a little beef bouillon (I only use Better than Bouillon).Step6Begin carefully adding the meatballs to the broth. Do not stir as they will float to the top once they are a little cooked, then you can stir gently.Step7Continue to simmer gently for about 20 minutes. About half way through, start cooking the pastina. You can also make the soup ahead of time, then finish the rest of the recipe just before you want to serve it.Step8Cook the pastina in salted water according to the instructions on the package. Do not overcook the pastina, if anything, undercook it.Step9Remove the cooked vegetables from the broth. These are totally edible (especially the carrots), but if you don't eat them, be sure to compost them.Step10Wash the endive well (don't worry about drying it). Remove the bottom parts of the endive, and chop the rest into about 1" (2.5 cm) pieces.Step11Toss it into the soup and stir.Step12Drain the water from the pastina and add to the soup. Stir well and cook longer if it's needed.Step13Taste and add salt to taste as it probably will need more (i.e. if it tastes bland, it needs more salt). Add some black pepper too, if you like.Step14Ladle into bowls and serve hot. Contrary to what you may read, nothing is served alongside or with this meatball soup. It is its own course.Step15Serve an antipasto beforehand and a pasta dish afterwards, but it is traditionally not eaten with anything elseIngredientsIngredients64 ouncesBeef Broth (or water, omit the bouillon if using broth)2 tablespoonsExtra Virgin Olive Oil2 stalksCelery (with the leaves if possible, cut into quarters)1 Large Carrot (cut in half lengthwise and cut into large pieces)2 Shallots (or 1 medium onion, peeled and cut into quarters)1 tablespoonSalt (to taste, optional, or less beef Better Than Bouillon)4 tablespoonsPastina Of Your Choice½ headSmall Curly Endive (chopped into 1" lengths, remove the stem and bottom part)4 ouncesOrganic Ground Beef3 tablespoonsDried Breadcrumbs2 tablespoonsMilk1 Egg1 tablespoonParmigiano Reggiano1 tablespoonItalian Parsley (chopped, roughly)1 teaspoonSea Salt (or kosher)1 pinchBlack Pepper (freshly ground, optional)See moreNutritionalNutritional105 Calories2 gTotal Fat49 mgCholesterol7 gCarbohydrate306 mgSodium8 gProteinFrom christinascucina.comRecipeDirectionsIngredientsNutritionalExplore furtherTraditional Italian Wedding Soup Recipe: How to Make It - …tasteofhome.com
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