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Chef Carlos Cortes' Italian Wedding Soup

Serves 2 people

Ingredients

Meatballs

  • 1 lb beef
  • 2 cloves of garlic
  • 2 oz bread crumbs
  • 2 oz Parmesan cheese
  • salt and pepper to taste

Soup stock

  • 2 cloves of garlic
  • 6 oz carrots
  • 6 oz zucchini
  • 32 oz chicken broth
  • 8 oz spinach
  • 1 cup pastina

Directions

Meatballs

  • Roll into small 1-inch balls
  • Bake in 350-degree oven for about 10 minutes

Soup

  • Add stock ingredients
  • Add meatballs
  • Cook for 30 minutes on reduced heat
  • Flavor to preference adding crushed red pepper, salt and pepper to taste
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