Dominick's Italian wedding soup

Time 1 hour 30 minutes
Yields Serves 8
Dominick’s Italian wedding soup
(Ricardo DeAratanha / Los Angeles Times)



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.

From Brandon Boudet at Dominick’s.

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