Rustic Italian Wedding Soup
Recipe type: Soup/Main Dish
Serves: 6
  • ¾ pound ground meat (beef, turkey or even chicken)
  • ½ cup dry bread crumbs
  • 3 large eggs (1 for meatballs and 2 for broth)
  • 1 cup grated Parmesan and Romano cheese (in the green canister!), divided
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoons freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 6 cloves garlic, minced
  • 8 cups vegetable stock (or chicken stock)
  • 1 bag frozen cut spinach leaves (approx 10-12 oz)
  • Red pepper flakes to taste
  • Juice of ½ lemon
  • Additional salt and pepper to taste
  1. Preheat oven to 375* F
  2. Combine the ground meat, bread crumbs, 1 egg, ½ cup grated parmesan romano cheese, oregano, salt and pepper in a bowl. Mix thoroughly, then form the mixture into 1 inch balls. You should have 30 or more meatballs, depending on how small you make them.
  3. Line a rimmed baking sheet with parchment paper. Fill the entire surface with the mini meatballs, allowing only a little space between each of them since they will shrink when they cook. Bake at 375 for 10-12 minutes or until golden and fragrant. It's ok if they are slightly pink in the center after baking as they will finish cooking in the hot soup.
  4. In a large soup pot, heat 1 tablespoon oil over medium high heat. Add the onion and sauté until tender (about 5 min) then add the garlic and cook until it is soft, but not browned (about 2 minutes). Add the stock and bring to a boil. Add the greens, reduce the heat to low, cover, and simmer for 10 minutes. Add the meatballs and cook another 5 minutes.
  5. Meanwhile, combine the remaining 2 eggs and remaining ½ cup cheese in small bowl and stir with a fork to blend. Slowly pour the egg mixture into the hot soup, stirring constantly. Cover and simmer just until egg bits are set, about 30 seconds. Season to taste with salt, black pepper, a pinch of red pepper flakes and a squirt of lemon juice. Serve immediately.
  6. Leftovers will keep in a sealed container in the refrigerator for up to 3 days. To re-heat, simmer gently over low heat.
Recipe by Daily Rebecca at