Good evening!

MY, my, MY – when it rains it pours! The sky has not shut since I left my house at 5:15am!

I’m actually quite pleased that it’s so gloomy out, as it fits in perfectly with my plans for dinner – Italian Wedding Soup!

I don’t know how or why I have this recipe stored in my brain, but whenever I make it, I’m reminded of family. It is seriously one of the tastiest soups I have ever had – there were audible “Mmmm. MMMmm. MMMMMMMMMMMMs!” tonight!

Italian Wedding Soup

Print this recipe!

Serves 6

Ingredients:

2 teaspoons olive oil

1/4 cup onion, chopped

2 garlic cloves, minced

Salt & pepper

1 bag baby spinach (or 1/2 carton frozen spinach, thawed and squeezed dry of excess moisture)

2 eggs

2 Tablespoons parmesan cheese

46oz chicken broth

1/2 cup small pasta (I used ancini di pepe)

1/2 lb mini meatballs, cooked*

Directions:

1. Heat olive oil in a big soup pot on medium low heat. Add onion, a dash of salt & pepper, and sauté for 3-4 minutes, or until onions are translucent. Add garlic and cook for an additional minute, stirring constantly.

2. Add entire bag of spinach to the pot, stir to coat with oil, add a couple more dashes of S&P and allow spinach to wilt and cook ~3-4 minutes, stirring occasionally.

3. Meanwhile whisk eggs and parmesan cheese together in a small bowl. Set aside.

4. When spinach is cooked, add chicken broth to pot and bring to a boil. Add pasta (I used acini di pipi) and cook until al dente ~7-8 minutes. Add mini meatballs and cook for an additional minute, or until heated through.

(My finger to show you their actual size!)

5. Stream egg and cheese mixture into soup and stir gently in a circular motion. Allow egg to cook for an additional minute.

6. Serve and enjoy!

**If making your own mini meatballs, drop them in the chicken broth with the pasta and let them cook together for the same amount of time.

SO YUMMY!!!

Honestly – it doesn’t get much better than this easy Italian wedding soup. It might beat out my Homemade Chicken Noodle Soup…that’s sayin’ something!!

It sounds strange, but the egg is really chewy and savory because it’s been infused with the Parmesan cheese, and the small pasta are so cute!

Wikipedia says: The term “wedding soup” is a mistranslation of the Italian language, minestra maritata (“married soup”), which is a reference to the fact that green vegetables and meats go well together.

I concur! These mini meatballs are really the star of this soup. The completely flavor the broth and are so incredibly delicious. I find them over in the meat department of my grocery store, but you can make your own, too!

Seriously guys – take 20 minutes to make this recipe for Italian wedding soup – you will be SO happy you did. I guarantee you will keep this recipe around to make again and again!!!

Well my little brother is in town from Colorado for Thanksgiving, so I’m going to go hit up my parent’s house to haaaaang with him and the fam for the evening. Soup belly, out!

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What dishes remind you of your family?