Italian Wedding Soup



4 to 6 servings



6 cups beef broth
1/2 cup pastina or
broken up vermicelli
1/2 cup butter, softened
1 cup Parmesan cheese, freshly grated
4 egg yolks
1/8 tsp. ground nutmeg
1 cup whipping cream
Salt, to taste


Cook pasta in lots of salted water until tender. Drain and reserve. Beat eggs, butter and nutmeg, then whip in the grated cheese. Gradually beat in the cream, spoonful by spoonful. Bring broth to a simmer. Lighten the cream mixture with 1/4 cup of the hot broth, then stir the cream-broth into the simmer pot, stirring constantly. Remove from heat and continue stirring, as it thickens up a little bit. Season to taste. Stir in reserved pasta. Ladle into bowls and serve immediately for luck and love to the happy couple and their wedding party.

Author's Comments

This rich, elegant soup serves 4 to 6 -- that is, the bridal couple plus the best man and maid of honor, or the bridal couple with parents. Make more for a traditional Italian wedding party. Serve it hot and assemble at the table for a grand effect.

Similar Recipes

, ,

0 Recipe Reviews