I learned how to make Italian wedding soup because after eating it in some restaurants I loved the flavor. It does seem that this soup is not Italian at all. Have we all been fooled? Not only is it not Italian but not wedding soup either.
The whole idea developed here in the United States and it is taken from the idea that Spanish countries like Spain (Not Italy) felt that meat and greens should be combined together. I should have known something was wrong! This soup is so light and most of the Italian soup recipes are more hearty; with beans and lentils included in the recipe. Oh well, I still like the delicious flavor of this soup and I am still glad I learned how to make Italian wedding soup.
I learned how to make Italian wedding soup with the following recipes as my first try and still is one of my favorite soups. Because it is light it can easily be served with a main dinner. The most popular of the recipes includes tiny meatballs in the broth. Some also call Stracciatella an Italian wedding soup. This soup is actually an egg drop soup with a chicken broth and fresh parsley.
Mix all ingredients thoroughly together. Shape into ½ inch balls and cook in boiling water a few at a time. Dips balls from water and drain. Set aside.
Bring broth, onion, carrot, celery and parsley to a boil in a heavy kettle. Add the pasta. Reduce the heat and simmer until the vegetables are tender and pasta is done.
Add the meatballs to the broth. Heat until the meatballs is hot. Ladle into bowls and top with fresh grated Parmesan cheese.
Bring to a boil in a medium size sauce pan the chicken broth.
In a bowl combine and beat nutmeg, breadcrumbs, eggs and lemon juice.
While broth is boiling slowly pour egg mixture into the broth stirring frequently.
Simmer for 4 to 5 minutes; season with salt and pepper.
To serve top with fresh grated Parmesan cheese and fresh chopped parsley.
Cook chicken with salt, parsley, celery and onion in water for 1 ½ to 2 hours until chicken is very tender.
Remove chicken and onion, strain broth; debone chicken and return meat to broth.
Mix meat, eggs, bread crumbs, parsley, cheese, salt and pepper together.
Shape meat mixture into tiny balls and fry until brown; drain on paper towels.
Mix bread crumbs, Romano cheese, baking powder, eggs and parsley together; pour onto a baking sheet that has been lined with brown paper and buttered.
Bake at 350F degrees about 20 minutes or until brown; cut into cubes while still hot.
Add 10 ounces frozen spinach and the meatballs to the soup; stir well and heat until very hot.
Serve very hot with croutons over top of each serving.
Top each with fresh grated Romano cheese.