Wedding Soup is chicken broth based. Make the meatballs as small as your patience will allow. A little meatball or two in every spoonful is absolutely “Marvelous, Darling.”
1 1/2 lb. meat loaf mix (equal parts ground beef, ground pork, ground veal). Season to taste with onion powder, garlic salt, 2 tablespoons chopped parsley, 1/4 cup unsweetened applesauce and approximately 1 1/2 cup dried Italian seasoned breadcrumbs. Very lightly, mix all ingredients together, handling as little as possible to keep the meatballs tender.
After preparing meatballs, heat 2 large cans (the 45-oz plus size) chicken broth. Add meatballs to broth, bring to boil, then reduce heat to a simmer. Cook meatballs thoroughly, about 20-25 minutes if the meatballs are small enough. Adjust accordingly if yours are larger.
Add 3/4 cup Acini di Pepe 48 noodles. (Small round noodles that are smaller than a grain of rice.) Thoroughly cook noodles–10-12 minutes. Beat 2 eggs and 2/3 cups grated parmesean cheese until uniform and free of lumps. Using a fork, slowly whisk into soup so that eggs cook and set as they swirl through the hot broth. Add 1 (one) 10-oz bag baby spinach or small head of chopped escarole. Cook 2-3 minutes until limp.
Serve with crusty bread.