Comforting Italian Wedding Soup | jovina cooks



1 lb lean floor beef {or any floor meat you favor}
1 cup dried bread crumbs
2 eggs
3 tablespoons heavy cream
1/3 cup grated Pecorino Romano cheese
4 tablespoons shallots, minced
2 tablespoons dried Italian Seasoning

4 tablespoons olive oil
3 massive garlic cloves, sliced
1 cup yellow onion, minced
1 cup leeks, diced
1 celery stalk with leaves, diced
10 oz recent spinach leaves chopped
8 cups wealthy rooster broth
2 carrots, chopped
Half a small crimson chili pepper, seeded and finely chopped
2 eggs, frivolously overwhelmed
Salt and pepper to style
1/2 cup orzo
Grated Pecorino Romano cheese, for garnish

Make the Meatballs
Working together with your palms, mix all components and let sit within the fridge for one hour. Roll into small meatballs, about 1 inch.


For the Soup
In a big heavy pot over low warmth add the olive oil, garlic, chili pepper, carrots, onion, and leeks. Gently prepare dinner for 10 minutes till tender.

Add the broth. Carry combination to a boil, add orzo, and prepare dinner for five minutes.

Add the spinach and prepare dinner for 1 minute.

Add the meatballs, and decrease the warmth to take care of a mild simmer. Prepare dinner for 10 minutes.

Slowly pour within the overwhelmed eggs, mixing gently to type tremendous threads.

Season with salt and pepper. Serve the soup with grated cheese and crusty Italian bread.



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