Have you guys heard of Italian Wedding Soup?
Well, it’s basically an egg drop soup with mini meatballs!
It’s super delish and simple to make…except for the mini-meatballs.
I love the traditional soup with the meatballs but, I’m not gonna lie. It takes a bit of time to make them teeny weeny like they are normally served.
As a kid, we had this all the time because it was super fast to make and uses things you almost always have in your kitchen.
If you have a great meatball recipe (and if you don’t, check mine out here!), go crazy and make a batch. Fry them up and add them to the soup before serving.
But I like mine sans meatballs!
This soup is something that almost every Italian household has when you don’t have much in the fridge and everyone is starving!
It takes about 10 minutes and I am positive that all of you have this stuff in your pantry or fridge.
Give it a shot!
6 c stock (homemade chicken is best but veggie or beef will do and store bought is fine but look for low sodium)
1 c pastina (small pasta shapes like small stars, circles, or anything that will fit on a soup spoon)
a small handful of fresh parmigiano (about 2 tbsp)
salt and pepper to taste
a small handful of thinly sliced greens (chard or spinach is best but kale or even hardy lettuces will work)