Italian Wedding Soup Recipe
My favorite TV show right now is My Grandmother’s Ravioli on Cooking Channel. Mo Rocca is AMAZING on it, and I love watching him cook and banter with different grandmothers and grandfathers. It’s extremely educational, and when I was craving Italian wedding soup, I remembered a military grandmother making it on the show, as part of a care package for her sons. I used hers as the basis for mine, and I have to say, it turned out fantastic. My husband loved it and I ate five bowls of it in one day. I found it interesting that she used hard-boiled eggs in her recipe, and loved that idea, so just went with it.
1 lb 80% ground beef
Close to ½ cup of Kraft garlic parmesan
Small handful of salt
Small handful of black pepper
Small handful of breadcrumbs
½ box of pastina (Orzo is fine as well)
2-48 OZ can of chicken broth (I used College Inn)
3 small carrots/2 medium carrots diced
2 celery stalks diced
1 medium onion diced
2 hard-boiled eggs diced
-Pour the chicken broth into a large pot. Bring to a boil. Throw in the carrots, celery, onion and eggs. When it comes back to a boil, bring flame to medium heat.
-Now make your meatballs. Mix together the ground meat with garlic parmesan, salt, pepper, bread crumbs and egg. Shape into marble-size meatballs, placing into the pot of soup as you make each meatball.
-When all the meatballs are made, keep cooking the soup for another 20 minutes.
-While the soup is finished cooking, cook half the box of pastina according to the instructions, drain and toss with a little bit of olive oil.
When serving the soup, place a few spoonfuls of pastina into a bowl and ladle soup and meatballs over it.