Matty Matheson's Italian Wedding Soup

Nothing beats chicken soup (except maybe an Italian sub). Learning how to make this soup isn't difficult-I want you to know how easy it is. I want everyone in the world to taste this Italian wedding soup. My wife likes to make it a few times a year, and when she does, the house fills with the amazing smells of chicken soup, browned meatballs... and love.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place ground meats in large bowl with 2 eggs, Parmesan cheese, dry breadcrumbs, garlic, some of the chopped parsley, ½ teaspoon salt and lots of pepper. Mix with your hands until fully incorporated.

Step 2

Line a baking sheet with parchment paper. Put a little canola oil on your hands and tightly roll around 20 1½ ounce meatballs. Place on baking sheet, then refrigerate.

Step 3

Pour broth in large pot and bring to a boil. Add onions, celery, carrot, bay leaf and a few sprigs of parsley. Simmer 1½ hours. Strain and discard vegetables.

Step 4

Heat enough canola oil to cover the bottom of a large saute pan over medium-high heat. Working in batches, add meatballs and cook, turning, until lightly browned on all sides, about 5 minutes total per batch.

Step 5

Bring broth back to boil and place browned meatballs in stock. Simmer 15 minutes. You can also drop meatballs directly into the broth instead of browning them first; simmer 30 minutes to cook through.

Step 6

In a bowl, beat the remaining 3 eggs and add 10 turns of the peppermill, Romano cheese and the fresh breadcrumbs. Mix with a fork until it looks like cold, lumpy porridge, then add to soup and stir. Cover for 5 minutes and the lace will be cooked.

Step 7

Spoon the soup into bowls and add some chopped parsley and Romano cheese, and a little drizzle of good olive oil.