Italian Wedding Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Soup Ingredients:
1 tbsp. extra virgin olive oil
1 c carrots, thinly sliced
1 c celery stalks, thinly sliced
1 small onion, chopped
salt and pepper
10 c chicken stock
1 parmesan cheese wedge rind, optional
¾ c dry gluten free orzo
3 oz fresh baby spinach, roughly chopped
1 egg
2 tbsp. freshly grated parmesan cheese
For the Pork Meatballs (makes ~75 meatballs):
½ c small-torn pieces of soft gluten free white bread, crusts removed
¼ c finely grated onion + juices
½ c freshly grated parmesan cheese
1 egg, whisked
2 cloves garlic, finely minced
1 tsp. Italian seasoning
½ teaspoon salt
pepper, to taste
1 lb ground pork or chicken
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Directions: |
Directions:For the Meatballs:
Preheat oven to 400 degrees.
1. Line a sheet pan with parchment paper or non-stick sprayed foil.
2. In a large bowl, add torn bread and grated onion then mix to combine and let sit for 1 minute.
3. Add parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper and combine.
4. Crumble ground pork over the top then use your hands to mix until just combined.
5. Use a teaspoon to portion meatballs out then gently roll in your hands and place on prepared baking sheet.
6. Bake for 25-30 minutes or until golden brown. Set meatballs aside.
For the Soup:
1. Heat olive oil in a large soup pot over medium heat.
2. Add carrots, celery, and onion, Season with salt and pepper.
3. Saute until the vegetables are tender, about 8-10 minutes.
4. Pour in chicken stock and parmesan cheese rind (if using) then turn heat to high and bring to a boil.
5. Add pasta then turn heat down to medium-low and simmer until pasta is al dente, 20 minutes or so.
6. Add cooked meatballs then stir to combine.
7. Bring soup back up to a bubble (may need to turn heat up a touch) then add spinach and cook until wilted and tender, 2-3 minutes.
8. Removing parmesan cheese rind (if used).
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:45 Minutes |
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