Wedding soup italian name
INGREDIENTS
FOR THE MEATBALLS
1 large egg
3 tablespoons finely chopped fresh chives
2 teaspoons finely chopped fresh sage 2 cloves garlic, minced
¾ lb 85 or 90% lean ground beef ½ lb sweet or hot Italian sausage, removed from the casings
½ cup grated Parmigiano Reggiano ⅓ cup Italian seasoned bread crumbs
¼ teaspoon salt
FOR THE SOUP 2 tablespoons olive oil
1 medium yellow onion, diced 2 large carrots, diced
The soup can be frozen for up to 3 months, but wait until you reheat the soup before adding the pasta.
Instructions: