Yesterday was Easter Sunday and at our home, it wouldn’t be Easter Sunday without having Italian Wedding Soup. No matter how many times I have made this soup… no one at our home ever tires of it. It is one of those soups that you bite into and you are surrounded by tradition and total comfort.
After sharing with my followers the pictures of our Meal, so many requested this recipe that I knew it was time to share it again!
By Popular Demand, here is it….
(original post 10-31-11) I love this time of year. Football season is wrapping up. Luckily both Reis and Riley’s teams are going to play-offs. It’s getting chilly out. And we are all starting to think about the Holidays.
This time of year always reminds me of the Traditions we have nurtured in our homes. Those traditions become such a big part of our families. After a busy Saturday of Football, I asked the boys what they would like for this weeks Sunday Supper. I was so surprised by Ronnie’s answer. He told me he was craving Italian Wedding Soup. The reason I was so surprised is that this is a dish that I normally only cook as a starter to a Holiday Meal. My family loves it but it never occurred to me to make it for Sunday Supper. After thinking about it. Italian Wedding Soup really is a meal in itself. Pasta, eggs, spinach and meatballs… pretty hearty. I made a simple garden salad to go along and warm crusty bread and boy was it good!
Since it is Football Season, our Sunday Supper Around the Family Table quickly turned to all the great plays, missed catches and great calls in this weeks football games. Reis’s team is 10-0. What a huge accomplishment!
Alexandra called home from College and when she heard what I was making, said “What! that should be illegal for you to make Italian Wedding Soup when I am not home!”
~Use your own recipe for meatballs or use Family Foodie Meatballs Recipe. Prepare only half of the recipe and roll into tiny Meatballs.
- 4 Eggs
- 1 10 oz package of Chopped Spinach
- 1 Cup Parmesan Cheese
- 4 32 oz packages of Chicken Broth
- 8 oz Orzo Pasta (1/2 a package)
Drain Spinach and squeeze dry
Mix Spinach Eggs and Parmesan Cheese in a bowl
Bring Chicken Broth to a boil
Drop the Spinach mixture into the boiling broth by the spoonful
Reduce heat to a simmer
Add Meatballs and Orzo pasta and simmer on low for a minimum of 3 hours, stirring occasionally
Kid Ratings: Alexandra 10, Ronnie 10, Reis 10, Riley 9