This one from Abruzzi! enjoy


  • 4 cups unbleached white flour
  • 4 large eggs
  • 3/4 tbs. olive oil
  • 3/4 tsp. salt
  • 3/4 lb. ground beef
  • 1 lb. ground veal
  • 1 cup fine bread crumbs
  • 3 small eggs
  • 1 tbs. fresh oregano, chopped
  • 1 1/2 tsp. salt
  • 3/4 tsp. pepper
  • 1/3 cup chicken stock
  • Fat for frying
  • 10 cups chicken stock
  • salt and pepper to taste


In a large bowl,mix the flour,3 eggs,olive oil,and salt. Form into a noodle dough by kneading with your hands until the dough is smooth and elastic. Allow the dough to rest for 30 minutes.

Meanwhile,combine the beef,veal,breadcrumbs,2 small eggs,oregano,salt and pepper the 1/3 cup chicken stock,and mix well. Form the meat mixture into tiny balls. Heat the fat (390*F> in a deep skillet and fry the meatballs until they are brown. Drain them thoroughly on paper towels. Pinch off tiny pieces of noodle dough. Form them into balls,and deep-fry in the hot fat. When brown,drain them on paper towels. Heat 10 cups of chicken stock and stir in the meat and noodle balls. Simmer the soup for 30 minutes,adjust the seasonings,and serve piping hot

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Submitted 6/13/05.
Source: My files
Submitted By: Eileen Werth
Zuppa Sposalizio (Wedding Soup)