"We should look for someone to eat and drink with before looking for something to eat and drink..."--Epicurus

Italian Wedding Soup Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Italian Wedding Soup, by , is from Amy's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Traver

Category:
Category:

Ingredients:  
Ingredients:  
Meatballs
8 oz lean ground beef
8 oz ground pork
1/2 cup fresh hearty white bread crumbs
1/4 cup chopped fresh parsley
1 1/2 tsp minced fresh oregano
1/2 cup finely shredded parmesan
1 large egg
Salt and freshly ground black pepper
1 Tbsp olive oil
Soup
1 Tbsp olive oil
1 1/4 cups 1/4-inch diced carrots
1 1/4 cups diced yellow onion
3/4 cup 1/4-inch diced celery
4 cloves garlic , minced (1 1/2 Tbsp)
5 (14.5 oz) cans low-sodium chicken broth
1 cup dry acini de pepe or orzo pasta, or packaged tortellini
6 oz fresh baby spinach , chopped or torn
Finely shredded parmesan , for serving

Directions:
Directions:
For the meatballs:
Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total. Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (note that meatballs won't be cooked through at this point, they'll continue to cook through in the soup).

For the soup:
While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until veggies have softened about 6 - 8 minutes, add garlic and saute 1 minute longer. Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to light boil (about medium or medium-low). Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking. Serve warm, sprinkle each serving with parmesan cheese.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Use hot italian sausage for spicier flavor.
Use french or italian bread that is almost stale and use processor to make bread crumbs.
Use either more broth or less pasta to thin it out.
Use packaged tortellini and authentic parmesan reggiano.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!