Episode #21 - Italian Wedding Soup With Stracciatella w/ Guest Our Godmother Mariannina Caperchione

In episode #21 we are in Toronto, Canada with a special guest, ‎the Godmother of Nonna Paolone’s children, “Patina” Mariannina Caperchione. Today, our Godmother is going to show us how to make the classic Italian Wedding Soup with Stracciatella. A delicious and warm comfort food perfect for fall and winter season. Watch to get the step by step instructions. One important ingredient that both our Godmother and Nonna always adds to their recipes is cooking with their heart. So, be sure when you make this you do it with all your heart. Enjoy!

Ingredients for the Soup Broth, Meatballs and Stracciatella: – Chicken (leg, breast, thigh, wing etc.) – 2 Tomatoes – 2 Carrots – 1 Onion (yellow or white) – Celery – 1 Potato (peeled) – Ground Meat (chicken or beef) – 4 Eggs – Breadcrumbs – Salt – Garlic – Parsley – 1 Cup of “Acini di Pepe” (Tiny round pasta)

• (The chicken and vegetables must boil for 1 ½ hours (90 minutes) or until onion and carrots are very soft.)

Ingredients For the Tiny Meatballs: – Ground meat – Egg (use only the egg yolk) – Breadcrumbs – Parmesan cheese – Salt – Garlic – Parsley

Ingredients For the Stracciatella: – Soup broth – 3 eggs – Parmesan Cheese. – Bring the soup broth back to a boil. – Mix the eggs and parmesan cheese and then gently pour into the boiling soup broth.