There are so many different versions of Italian wedding soup recipes but I love the one from Giada De Laurentiis / food network with real simple and delicious ingredients...
Now we converted it to cook in VitaClay!
1. To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef, and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs.
2. Add broth in your clay. Set on the stew to cook for 40 minutes.
3. In about 10- 20 minutes of cooking, when broth reaches a boil, add the rest of the ingredients except soup egg, and cheese and let it continue to cook for another 8-10 minutes.
4. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Finish soup with parmesan cheese if desired.
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