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"Ahhhhhhhhh."

Yes that is a choir of angels singing. Well okay, maybe it was just me singing. I am sorry but when you manage to actually make a homemade version of one of your favorite soups, AND it is pretty garsh darn spectacular, then singing is necessary and involuntary.

I love, love, love a good Italian Wedding Soup. Until recently, I have never ventured to make a homemade version. Why? I don't know. But if waiting this long led me to create this, then the wait was worth it.

Side note...do you think food is going to hold this much power over me once I am no longer pregnant??? Hahaha...

Okay back to my ravings...

I have pinned a couple of different Italian Wedding Soup options. I didn't really like any of the entire recipes so I morphed some of the recipe parts, added a few things, omitted other parts, and then bam, I had pretty much the most delightful homemade Italian Wedding Soup. I am telling you guys, it was better than I imagined.

Yup. That good.

So here is the recipe I came up with for Italian Wedding Soup...

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Italian Wedding Soup


Ingredients:

Meatballs-


1 lb ground beef
1/4 cup plain bread crumbs
2 TBS Parmesan cheese
1 egg, beaten
1 tsp minced garlic
1 tsp Italian seasoning
1/2 tsp kosher salt
1/8 tsp fresh ground pepper

Soup-


1 TBS olive oil
1/4 cup finely chopped onion
1/2 cup finely diced carrots
1 tsp minced garlic
salt
pepper
1 bag baby spinach
2 eggs
2 TBS Parmesan cheese
6-7 cups chicken broth ( I used 7 because I like my soup brothy-is that a word?)
1 cup small pasta, I used Ditalini
50-60 mini meatballs

First make your meatballs. Simply combine all of the meatball ingredients. Then, to form the mini meatballs, I used a tsp as a scoop. I scooped out the small amount of meat mixture and then rolled it into a small ball. I lined them up on a baking sheet. I had about 80+ when all was said and done. I reserved about 60 for the soup. Set those aside. Then I just cooked up the others, which my Little Men enjoyed for an appetizer.

Look at 'em all lined up, aren't they so cute??
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To start the soup heat up the oil in a stock pot over med heat. Add onions and carrots and a bit of salt and pepper to the pot. Saute the onions and carrots for 3-4 minutes, or until the onions are translucent. Add garlic, stirring constantly, cook for another minute.

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Add the entire bag of spinach and stir to coat with oil. It will look like A LOT, but don't worry. Spinach totally wilts and cooks down.
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Add a little more salt and pepper and then allow the spinach to wilt down. It will take about 3-4 minutes. See it totally wilts.

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While the spinach is cooking, whisk the eggs and cheese together in a small bowl. Make sure the white and yellow parts of the eggs are completely blended. Set aside.

Once the spinach is cooked, add the chicken broth to the pot and bring to a boil. Add pasta and the meatballs (yes just plop them in there uncooked...they will cook while the pasta cooks) in and allow to cook for 7-8 minutes.

Next slowly stream in the egg mixture, making sure to stir gently as you pour the eggs in. Stir in a circular motion, not so much a spastic side-to-side motion. If some of the egg whites cook and separate in the soup, just scoop them out with a fork.

Allow the soup to cook for an additional minute.

Then this delightful soup is done! Serve it up with a side of french bread.

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Seriously I loved this soup. If you are a fan of Italian Wedding Soup, you gotta try this. It was a hit with every single member of the family. AND as I mentioned Tuesday, I had this soup twice for leftovers. I hardly ever eat leftovers. So you gotta believe me when I say this soup is a keeper.

Happy Eating!