Italian Wedding Soup (Zuppa Maritata)

1. 1

   To make Meatballs:

2. 2

   Stir ingredients together in a bowl and blend.

3. 3

   Using 1/2 teaspoon for each, shape the meatball mixture into little tiny meatballs.

4. 4

   Place the meatballs onto a large plate or baking sheet and set aside.

5. 5

   To make the Soup:

6. 6

   In a large pot, bring the broth to a boil over medium-high heat.

7. 7

   Add the meatballs and spinach and simmer until the meatballs are cooked, about 5 to 6 minutes.

8. 8

   Add in the rice or barley.

9. 9

   In a medium size bowl, whisk the egg and cheese to blend.

10. 10

    Stir the soup in a circular motion as you gradually drizzle the egg and cheese mixture into the moving broth, stirring gently with a fork to form thin strands of egg, for about 1 minute.

11. 11

    Season the soup to taste with salt and pepper. Ladle the soup into individual bowls and garnish with Parmesanno-Reggiano cheese if desired.

* Per serving · 4 servings · Values may vary.