Italian Wedding Soup

Although there are many variations of Italian Wedding Soup, the old traditional way is still the best that I have ever tasted. Too many restaurants serve you institutional mixes that only require chicken broth. These mixes rely on huge levels of sodium for flavor.  If you want the best, take time to learn the traditional way and make it yourself.

Ingredients

3 quarts strained rich chicken broth or stock.
Polpetti (small Meatballs)

Chopped fresh spinach

Soft Croutons (resembles French toast)

Salt & Pepper to taste

Polpetti

1 lb. ground beef or turkey
1 lb. ground veal or pork
2 eggs
3 slices day old bread.

1/2 cup romano grated cheese

1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
3 tablespoons fresh minced Italian parsley

Soak the bread in a medium bowl of water. First trim off the crust, then squeeze out the excess fluid and combine with the meat mixture, eggs, grated cheese, parsley, salt and pepper. Wet the palms of your hands and form tiny balls the size of marbles. Brown in extra virgin olive oil, but do not over cook them until they are crispy critters. Drain onto absorbent paper.

Croutons (Italian Style French Toast pieces)

I prefer these softer croutons over the typical orzo pasta that is usually associated with this soup. Make French toast Italian style. Use slices of a good bread, and not airy white American bread. The batter should include eggs, milk, a pinch of nutmeg, a little grated cheese and a flavoring of your choice. Use either Italian Seasoning or sweet basil. It is your choice, so experiment and develop your own style and taste. The 1" x 1/2" pieces should be denser than typical French toast. If they are not, then they will become soggy in the soup. If you are in a hurry, then use orzo.

Place the browned meatballs, chopped spinach and salt and pepper to taste, into the chicken broth. Bring to a boil and then quickly reduce to simmer for no more than 15 minutes. Immediately before serving, drop 3 croutons into separate bowls to serve. Serve with your grated cheese of choice. Spinach is not the main ingredient, so do not overwhelm your soup. If you use orzo, boil one cup separately and add to each serving. 

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