The Princess wanted Italian wedding soup for supper today so, since I always have a stash of homemade chicken broth in the freezer (and you should, too, if you have the room), I was happy to oblige. Wedding soup is one of the easiest things in the world to make and, served with fresh bakery bread, is one of the best comfort foods ever.
Italian Wedding Soup
2 small slices organic white bread
1/4 – 1/3 cup cold water
1 lb. organic grass-fed ground round
1 large organic egg
1/2 tsp. salt
1/4 tsp. onion powder
1/4 tsp. granulated garlic powder
1/8 tsp. freshly ground black pepper
1/4 cup freshly grated parmigiana cheese
2 qts. good chicken broth
2 cups small pasta (shells, farfalle, ditalini), cooked al dente
1 cup thinly sliced baby organic spinach
Make the meatballs: In a small bowl, tear the bread into pieces, then add water slowly, stirring and mashing the bread with a fork, until the mixture resembles a thick wallpaper paste (don’t make it too soupy or your meatballs will fall apart). Put the ground round, egg, seasonings, parmigiana cheese and bread paste into a medium bowl, then squish it all together with your clean hands until well mixed (the delicate and faint of heart among us can use a heavy fork). Form meat mixture into 1” meatballs.
Bring the chicken broth to a simmer. Add the meatballs and cook at a simmer, stirring occasionally, for about 30-40 minutes or until the meatballs are just cooked through.
Remove the soup from the heat. Stir in the cooked pasta (that’s farfalle in the picture, which is what I had on hand) and the baby organic spinach and let sit, for 1-2 minutes, or until the spinach has softened. Serve hot with an additional grind of black pepper and sprinkle of additional freshly grated parmigiana cheese, if desired.