Italian soup with meatballs

This soup in Italy called “wedding”, but for the holiday feast, he has nothing, and is so named because of the fact that the components of the soup in harmony as “married”. Like it or not – is not so important. What is important is that the soup turns out excellent!

water 1 tbsp. l.
Dijon mustard 2 hours. l.
12 cup chicken broth
1/2 onion pieces.
fine paste (like stars, letters or ditalini)
low-fat ground beef 350 g
parmesan (grated for meatballs) 2/3 cup
Parmesan (to decorate)
Black pepper (for meatballs) 1 ch. l.
Black pepper (for soup) to taste
parsley (fresh, chopped) 1/3 cup
minced pork 350g
salt (for meatballs) for 1 hour. L.
salt (for soup) to taste
1 head chicory
garlic 5 cloves
Egg (for meatballs) 1 pc.
Egg (soup), 3 pcs.


In a large deep bowl, mix pork and ground beef, chopped onions, egg, Parmesan, parsley, garlic, salt, pepper and Dijon mustard.

Using a tablespoon shape meatballs.

In a saucepan over low heat, heat the chicken broth. Add salt and pepper to taste and gently place the meatballs in broth. Cook on low heat for 5 minutes, until the meatballs did not emerge.

Add the pasta and cook for another 5-6 minutes.

Wash and chop the chicory, and also add to the soup.

In a separate bowl, beat 3 eggs with water and a pinch of salt. Then slowly pour in the beaten eggs into the soup, stirring constantly. Cook for 1 minute.

Ready soup Serve with freshly grated Parmesan cheese.

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