Italian Wedding Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the Italian Meatballs
½ lb ground pork, ½ lb ground beef
1 large egg, 1 garlic clove, minced
⅓ cup Parmesan cheese, grated
¼ cup plain breadcrumbs
3 Tbsp whole milk
1 tsp salt & ¼ tsp ground black pepper
½ tsp Italian seasoning
For the Wedding Soup:
1 med onion, finely chopped
1 carrot, peeled and thinly sliced
5 oz fresh spinach, coarsley chopped
2 garlic cloves, minced, 1 Tbsp butter
½ cup dry acini de pepe pasta, or orzo
8 cups chicken broth
1½ tsp salt & ½ tsp black pepper
1 Tbsp olive oil
Freshly grated Parmesan cheese, for serving
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Directions: |
Directions:In a bowl, combine together the ground pork, beef, egg, garlic, parmesan cheese, breadcrumbs, milk, salt, pepper, and Italian seasoning. Shape into 18-20 meatballs (or 35-40 mini meatballs).
In a Dutch oven, heat 1 Tbsp oil over medium/high heat. Once the oil is hot, add half of the meatballs. Cook until the meatballs are browned, turning occasionally.
Remove the meatballs to a separate dish and repeat with remaining meatballs.
Add 1 Tbsp butter with onions and carrots and sautee until soft and golden (6-7 minutes), then add the minced garlic and saute another minute.
Pour in the broth and add the pasta, bring to a boil and cook for 5 minutes.
Add the meatballs back to the soup, season with salt and pepper to taste, and keep at a low boil for an additional 7-9 minutes, or until pasta is cooked to your desired doneness.
Add the spinach and cook another minute, or until spinach is wilted. Serve with freshly grated parmesan cheese. |
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Personal
Notes: |
Personal
Notes: How to Shape Meatballs:
You can make large meatballs and yield about 18-20 meatballs or shape mini meatballs and get about 35-40 meatballs. The mini meatballs will take less time to cook.
How to make Wedding Soup?
Prep & saute Italian meatballs.
Saute vegetables until tender.
Add chicken broth & pasta, boiling 5 min.
Return meatballs to soup, season.
Add fresh spinach; cook just until wilted.
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