Wedding soup is translated as wedding soup, although, of course, at such celebrations as weddings, first courses are usually not served. Rather, it is a regular Italian soup, but it combines beef, chicken meat, chicken broth, lots of greens and even hard cheese such as parmesan.
First you need to prepare the meatballs, for this you need:
1. Beef meat about 400 grams
2. Chicken egg, one piece
3. A quarter cup of bread crumbs or bread crumbs (you can take yesterday's roll and dry in the oven)
4. Hard cheese, it is better to take Parmesan, about 2 tablespoons
5. Fresh or dry basil, about one teaspoon, basil should be taken green not regan
6. Onions, one head
7. Salt to taste
8. Pepper to taste
The beef must be scrolled in a meat grinder, then onions can be scrolled along with the meat, if desired, the onion can be finely chopped or grated on a fine grater, then the chicken egg, bread crumbs, dried basil, grated parmesan must be added to the meat, salt and pepper.
The minced meat must be mixed well until smooth, and then beaten off properly. To do this, you need to collect the minced meat in a lump and throw it back onto a plate or bowl. It is imperative to make up to fifteen of these throws, then it is necessary to form meatballs from minced meat. To do this, you need to wet your hands, first take a teaspoon and make small balls with wet hands, then carefully put them on a flat plate.
For soup you need:
• Chicken broth about a liter or one and a half
• Finely chopped spinach, 200 grams
• Spiral pasta or pasta (the type of pasta does not matter)
• Carrot
• Onion
• Salt
• Pepper
• Parmesan
To prepare wedding soup, you first need to boil the chicken broth, then put the chopped spinach there and wait until it boils. The second thing, you need to add pasta or pasta, again wait until it boils, then you need to add all the finely chopped onions and carrots. Again, wait for the broth to boil and add the meatballs.
The meatballs must be added last so that they do not boil over, for the same reason, the soup must also be mixed carefully and carefully. As soon as the soup boils, you need to cook it for another ten minutes over low heat, tightly closing the lid.
When serving the soup, sprinkle with herbs and grated Parmesan.
Despite the abundance of ingredients, the soup turns out to be rich, tasty and all vegetables and meat are in harmony with each other.
