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Italian Wedding Soup Recipe

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Italian Wedding Soup Recipe

 

 

Ingredients:

For the Meatballs:

  • 1 lb (450g) ground beef, pork, or a mix
  • 1/2 cup breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 large egg
  • Salt and pepper to taste

For the Soup:

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 1/2 cup acini di pepe or orzo pasta (optional)
  • 4-5 cups fresh spinach or kale
  • 1/2 cup grated Parmesan cheese (for garnish)
  • Salt and pepper to taste

Instructions:

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Prepare the Meatballs:

  1. In a bowl, mix the ground meat, breadcrumbs, Parmesan, garlic, parsley, egg, salt, and pepper. Combine until well blended.
  2. Shape into small meatballs, about 1 inch in diameter.
  3. (Optional) Brown the meatballs in a skillet with a bit of olive oil for extra flavor, or leave them raw to cook directly in the soup.

Make the Soup:

  1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
  2. Add garlic and cook for another 1 minute until fragrant.
  3. Pour in the chicken broth and bring to a boil.
  4. Lower the heat to a simmer and gently add the meatballs to the pot. Let them cook for about 10 minutes, stirring occasionally.
  5. If using pasta, add it to the pot and cook according to package instructions (about 8-10 minutes).
  6. Stir in the spinach or kale and cook for another 2-3 minutes until wilted. Season with salt and pepper to taste.

Serve:

  • Ladle the soup into bowls and sprinkle with grated Parmesan cheese. Serve with crusty bread on the side.

Enjoy your hearty and comforting Italian Wedding Soup!

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