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Italian Wedding Soup

Frankie Celenza

Frankie brings us his twist on a traditional Italian Wedding Soup



  • Meatballs:
  • 1/2 pounds ground pork
  • Salt, to taste
  • White pepper, to taste
  • 1 clove garlic
  • 1/4 cup chopped italian parsley
  • 1 egg
  • Breadcrumbs
  • 2-3 thick slices mortadella, cubed
  • 2 cups milk
  • Soup:
  • 3 tablespoons olive oil
  • 2 celery stalks, diced
  • 1 shallot, finely diced
  • 32 ounces chicken stock
  • Water, as needed
  • 3 cups fresh spinach
  • 1 cup stelle pasta, or any small pasta
  • 2 eggs
  • 1 fresh pod nutmeg
  • Pecorino Romano, to taste

Let's get Cooking...

  1. Combine meat, salt, pepper, garlic, parsley, egg and breadcrumbs in a bowl, adding more breadcrumbs as needed until the meat is workable. Form meat mixture into golf-ball sized balls, placing a cube of mortadella in the middle of each.
  2. In a deep-set pan, simmer milk over low heat. Place the balls in the simmering milk to braise.
  3. Add olive oil, celery and shallot to a large pot, cook until softened. Add chicken stock and if more liquid is needed, add water.
  4. After the meatballs are simmered and the milk has formed some curds, use a slotted spoon to transfer the meatballs from the milk to the broth mixture.
  5. Stir in spinach. Add pasta and let cook for 60 seconds.
  6. In a bowl, beat eggs and add to broth. Stir. Grate nutmeg directly into broth, to taste. Grate Pecorino Romano over to serve.