Nanna’s Italian wedding soup

This makes a lot of soup! Perfect for a crowd! If you have leftovers you can freeze them or halve the recipe for less soup. This uses a gallon of chicken stock. The options: 1 gallon (16 cups) of homemade chicken stock 1 gallon store bought chicken stock 1 gallon water and 2 lbs chicken thighs. Boil water add the chicken thighs and simmer 30 minutes. Remove chicken, shred and add to the soup or for another use (This is Nanna’s method using chicken thighs in water)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1 gallon (16 cups) of homemade chicken stock

Step 2

1 gallon store bought chicken stock

Step 3

1 gallon water and 2 lbs chicken thighs. Boil water add the chicken thighs and simmer 30 minutes. Remove chicken, shred and add to the soup or for another use

Step 4

Bring the chicken stock to a boil then simmer

Step 5

Add the onion

Step 6

In a small bowl bread up the bread slices and add the milk to soak, set aside

Step 7

In another bowl add the meats, eggs, cheese, breadcrumbs, pepper (any other seasonings you want but Nanna didn’t add anything else) and the bread soaked in milk. Mix everything together until well combined.

Step 8

Roll out 1/2 tablespoon meatballs

Step 9

Add the meatballs , parsley and celery to the stock. Cook until meatballs are done, about 20 minutes

Step 10

Meanwhile cook the acini de pepe separately according to package directions to al dente

Step 11

Add the spinach and pasta to the soup

Step 12

Optional- Nanna’s recipe add 3 chopped hard boiled eggs to the soup

Step 13

Serve with additional grated Parmesan cheese