Italian Wedding Soup
*1 - This is an optional step, but I think it's also a very important one for building flavour in an otherwise simple broth. The cheese rinds cooks down adding a nutty, salty flavour to the soup.
*2 - I used a small, star shaped pasta called Stellette No. 75. What's most important is that the shapes are small, no bigger than a dry orzo pasta for reference. Whatever you come across that's dainty and cute will work perfectly.
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Jonathan - Happy Veg
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