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Categories: Mains, Soups

Dominick's Italian wedding soup

Dominick's Italian wedding soup
Ricardo DeAratanha / Los Angeles Times

The Italian wedding soup that chef Brandon Boudet makes at Dominick's restaurant in West Hollywood may be comfort soup, but it's elegant and light. "It's a great version of stracciatella -- Italian egg drop soup," says Times restaurant critic S. ... Read more

Total time: 1 hour, 30 minutes | Serves 8
Note: From Brandon Boudet at Dominick's.


  • 1 tablespoon oil
  • 2 tablespoons finely chopped onion
  • 1 clove garlic, finely chopped
  • 1/4 cup finely chopped celery
  • 3 Button or brown mushrooms, finely chopped
  • 1 tablespoon finely chopped parsley
  • 1/4 teaspoon ground fennel seeds
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup fine dry bread crumbs
  • 1 egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/3 pound ground beef
  • 1/3 pound ground pork

Step 1Heat 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.

Step 2In 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.


  • 1 cup thinly sliced onion
  • 1 clove garlic, crushed
  • 1 tablespoon olive oil
  • 1/2 bunch Swiss chard, lightly chopped (about 4 cups)
  • 4 ounces raw spinach, stems removed, lightly chopped
  • Salt and pepper to taste
  • 2 quarts low-sodium chicken or meat broth
  • 32 meatballs
  • 2 room-temperature eggs, beaten
  • 1/2 cup grated Parmigiano-Reggiano cheese

Step 1In 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.

Step 2Add the broth and bring to a boil. Add the meatballs and simmer 30 minutes. Taste and adjust the seasonings.

Step 3When 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.

Each serving:
233 calories; 17 grams protein; 10 grams carbohydrates; 1 gram fiber; 14 grams fat; 5 grams saturated fat; 112 mg. cholesterol; 499 mg. sodium.
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