Italian Wedding Soup (Zuppa Maritata)

Ingredients

For the Meatballs

• 1/2 teaspoon onion powder
• 1/4 cup fresh Italian parsley (chopped)
• 1 egg (slightly beaten)
• 1/4 teaspoon minced garlic (from jar)
• 1/2 teaspoon salt
• 1/4 teaspoon dried basil
• 1 slice fresh white bread (no crust, torn into small pieces)
• 1/4 cup parmigiano-reggiano cheese (grated)
• 1/4 lb ground beef
• 1/4 lb ground pork
• black pepper (freshly ground)

For the Soup

• 6 cups chicken broth
• 2 cups spinach (chopped)
• 1 egg
• 2 cups cooked rice or barley
• salt & freshly ground black pepper
• 1 tablespoon parmigiano-reggiano cheese (freshly grated, plus extra for garnish)

Directions

1. 1

   To make Meatballs:.

2. 2

   Stir ingredients together in a bowl and blend.

3. 3

   Using 1/2 teaspoon for each, shape the meatball mixture into little tiny meatballs.

4. 4

   Place the meatballs onto a large plate or baking sheet and set aside.

5. 5

   To make the Soup:.

6. 6

   In a large pot, bring the broth to a boil over medium-high heat.

7. 7

   Add the meatballs and spinach and simmer until the meatballs are cooked, about 5 to 6 minutes.

8. 8

   Add in the rice or barley.

9. 9

   In a medium size bowl, whisk the egg and cheese to blend.

10. 10

    Stir the soup in a circular motion as you gradually drizzle the egg and cheese mixture into the moving broth, stirring gently with a fork to form thin strands of egg, for about 1 minute.

11. 11

    Season the soup to taste with salt and pepper. Ladle the soup into individual bowls and garnish with Parmesanno-Reggiano cheese if desired.