Homemade meatball recipe : 

Sauté Spanish onion in EVOO and/or butter – your choice. Remove and …. 

Combine with all the other ingredients until fully incorporated.  

Roll and form meatballs – (1in in diameter for the soup or a large as you want for anything else) 

Place meatballs on a cooking sheet spaced 1/2in apart  

Baked at 425 degrees for 20min 

Probe with thermometer if needed – internal temperature should be at 165 degrees- no pink showing  

Transfer to holding bowl (and eat a few) and begin to prep soup base 

SAVE DRIPPINGS FROM MEATBALLS in a separate container.  

ADD 1/4 cup of THAT DRIPPING MIXTURE TO THE FOLLOWING Soup Base Recipe ALONG WITH  

1/2 stick of salted butter 

1/4 cup of EVOO  

Melt butter and EVOO/drippings on low- medium heat then 

Add all of the ingredients and … 

Sauté on med-high heat until translucent and semi tender – stirring frequently.   

Italian Wedding Soup Base: 

Once this mixture is translucent and tender: 

ADD  

• Previously prepared meatballs 

• (Stir with sautéed vegetables then ADD 

• 12 to 16 cups of water 

• Stir to incorporate 

• Then begin to add flavored soup bases to taste…50% chicken and 50% beef. (Or you can use previously prepared and store bought stock bases…the bases I am recommending are concentrated and need to be incorporated with water – skip the water being added if you are using prepared stock bases) 

• If you choose to use concentrated bases – use the procedure below: 

• (Start with a tablespoon of each base and continue to add the bases to the water and soup, stirring vigorously, until well combined and your desired flavor profile is reached 

• Beef and Chicken base ( I use and recommend MINORS or KNORR – but use what you’re familiar or comfortable with) 

• Picture of bases attached 

• Once the soup is complete and your flavor profile has been reached – turn stove top temperature OFF 

• Add 1# of Acini de Pepe pasta or Ditalini and stir vigorously until well incorporated…30+ seconds 

• Cover soup pot and allow the pasta to cook (15-20+ minutes) 

• While the pasta is cooking the oils and fats will rise to the top. 

• Slowly scoop the majority of oils and fats from the top of the soup and discard. 

• Once fat/oils are removed the soup is ready to eat. Stir again to incorporate. 

• Before plating – add fresh spinach to a bowl and then pour the soup over the spinach. Mix well and then top the soup mixture with freshly grated Parmesan/ Romano or Reggiano and serve with a toasted baguette. 

• Enjoy. :)