Italian Wedding Soup SERVES 8

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Italian Wedding Soup SERVES 8 INGREDIENTS Meatballs: 1 small onion, grated 1/3 cup chopped fresh Italian flat leaf parsley 1 large egg 1 1/2 teaspoon minced garlic 1 teaspoon salt 1 slice fresh white bread, crust trimmed, bread torn or chopped into small pieces 1/2 cup grated Parmesan Reggiano (the real stuff) 8 ounces ground beef or chicken 8 ounces ground pork Freshly ground black pepper Soup: LAUREN’S QUICK TIPS 10 cups chicken broth • Try escarole or kale as an alternative to spinach. 8 oz baby spinach • Sup crushed pork rind for bread crumbs to reduce carbs further. (sounds weird but it’s a thing.) 2 large eggs • Add pasta of a variation. Add 1 cup small pasta when adding the 2 tablespoon freshly grated Parmesan, plus extra for garnish meatballs. Salt and freshly ground black pepper • The homemade chicken stock makes it even more amazing. Freeze and save the carcass from your rotisserie chicken and make stock METHOD with it! To make the meatballs: Stir the first 6 ingredients in a large bowl through, about 8-12 minutes depending on the size of your to blend. Stir in the cheese, beef and pork. meatballs. Shape the meat mixture into 1-inch-diameter meatballs. Place on a Add the spinach and cook for one additional minute. baking sheet. Whisk the eggs and cheese in a medium bowl to blend. To make the soup: Bring the broth to a boil in a large pot over Stir the soup in a circular motion. Gradually drizzle the egg medium-high heat. mixture into the moving broth, stirring gently to form thin stands of egg, about 1 minute. Season the soup to taste with salt and Add the meatballs and simmer until the meatballs are cooked pepper. Serve and sprinkle parmesan cheese on top if desired. @lauren_lane_culinarian www.lauren-lane.com.

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