Angela Family Recipe

Wedding Soup

Prep: 1 hour
Cook: 3 hours
Servings: 6
Yield: 6 Bowls

Ingredients

Broth

  • Beef Bone Marrow
    1 1/4lb
  • Beef Shank Center Cut
    1 1/4lb
  • Onion(chopped)
    1medium
  • Crushed Tomatoes(or 1 small can tomato paste)
    15oz
  • Fresh Parsley(cut)
    1/4cup
  • Ground Black Pepper
  • Salt

Soup Additions

  • Carrots(peeled and cut bite size)
    3large
  • Potatoes(peeled and cut bite size)
    2medium
  • Spinach(washed and trimmed)
    1bag
  • Meatball Mix(see meatball recipe)
    2lbs
  • Uncooked Pasta(Pastina preferred)
    1/2cup

Kitchen Helpers

Traditional Italian wedding soup made with beef shank broth and tiny meatballs.

Instructions

  1. Trim fat off marrow and shank and rinse bones.
  2. Put them into a large pot and fill pot 3/4 way with water.
  3. Bring to a boil. Add some salt to the water.
  4. As fat and sediment float to the top, skim it out with a screen or paper towel.
  5. Continue to boil for about 1 hour. (This process can be done a day before. The broth can be refrigerated. This will allow the fat to separate to the top and can be removed before using broth for soup.)
  6. After boiling for an hour add onion, parsley and crushed tomatoes.
  7. Add ground pepper to cover the top of the broth.
  8. Boil for 1 hour again.
  9. Form meatballs into mini sized meatballs, about 1 inch in diameter.
  10. Add carrots, potatoes and meatballs to broth and boil for 10 to 20 minutes.
  11. Pre cook pastina half way in a pot on the side.
  12. Just before you are ready to eat soup, add spinach and precooked pastina without the liquid.
  13. Let cook for about 5 minutes.
  14. Serve with grated cheese and your favorite crusty Italian bread.

Tags

#Soup & Stew