The Italian wedding soup that chef Brandon Boudet makes at Dominick’s restaurant in West Hollywood may be comfort soup, but it’s elegant and light. “It’s a great version of stracciatella -- Italian egg drop soup,” says Times restaurant critic S. Irene Virbila. “The broth is rich, flavored with swatches of emerald spinach and Swiss chard, bobbing with dainty meatballs with a touch of heat.”
Dominick's Italian wedding soup
Heat a small skillet with the oil and saute the onion, garlic, celery, mushrooms and parsley for about 5 minutes. Add the fennel and red pepper flakes and cook 2 minutes, then remove from heat and cool slightly.
In a large bowl combine the cooked vegetables with the bread crumbs, egg, salt and ground meats and mix well. Form into meatballs the size of a nickel. Set aside. Makes about 32 meatballs.
In an 8-quart pot, cook the onion and garlic in olive oil for 4 minutes. Add the chard and spinach and cook 5 minutes. Add salt and pepper to taste.
Add the broth and bring to a boil. Add the meatballs and simmer 30 minutes. Taste and adjust the seasonings.
When ready to serve, drizzle the raw eggs into the broth slowly in a circular motion to create large strands of cooked egg. Ladle the soup into bowls and garnish each serving with 1 tablespoon cheese.