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Recipe: Italian Wedding Soup

AuthoradminCategory, , CuisineCooking Method, DifficultyBeginner

 

This is the perfect week night or anytime meal. Simple to prepare & a healthy blend of veggies, mini meatballs & satisfying broth.

Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins
 12 ounces acini pepe pasta (or any small pasta), cook to package directions
 3/4 pound ground meat (chicken, turkey, pork, beef, lamb, or a combination)
 1/2 cup dry bread crumbs or panko
 1 large egg
 1/4 cup grated Romano cheese
 1/4 cup grated Parmesan cheese
 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
 1 teaspoon salt
 1/2 teaspoons freshly ground black pepper
 1 tablespoon olive oil
 1 medium yellow onion, diced
 4 cloves garlic, minced
 3 carrots, thinly sliced
 8 cups chicken or vegetable stock
 baby spinach, about 6 lightly packed cups
 red pepper flakes, optional
 lemon wedges, optional
1

Preheat oven to 375 degrees F with the rack in the middle. Combine the ground meat, bread crumbs, 1 egg, 1/4 cup of each cheese, parsley, salt and pepper in a bowl. Mix thoroughly, then form the mixture into 3/4-inch to 1 1/2-inch balls. You should have 20 to 30 meatballs, depending on how large you form them. Place them on a baking sheet and bake about 8 minutes. Remove & set aside.

2

In a 4- to 6-quart soup pot, heat the remaining 1 tablespoon oil over medium-high heat. Add the onion, garlic and carrots. Sauté until the onions are tender and the garlic is soft, but not browned, about 5 minutes. Add the stock and bring to a boil. Add the spinach, reduce the heat to low, cover, and simmer for 10 minutes. Add the meatballs and cook another 5 minutes.

3

Season to taste with salt and black pepper, maybe even a pinch of red pepper flakes and a squirt of lemon juice. Put some pasta in each bowl & ladle the soup on top of that. Serve immediately. Top with parmesan if desired.

4

Leftovers will keep in a sealed container in the refrigerator for up to 3 days. To reheat, simmer gently over low heat.

5

Traditionally there is an egg or 2 mixed into the broth. You can do this if you wish. All you need to do is whisk it in, forming strands at the last minute of cook time.

Ingredients

 12 ounces acini pepe pasta (or any small pasta), cook to package directions
 3/4 pound ground meat (chicken, turkey, pork, beef, lamb, or a combination)
 1/2 cup dry bread crumbs or panko
 1 large egg
 1/4 cup grated Romano cheese
 1/4 cup grated Parmesan cheese
 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
 1 teaspoon salt
 1/2 teaspoons freshly ground black pepper
 1 tablespoon olive oil
 1 medium yellow onion, diced
 4 cloves garlic, minced
 3 carrots, thinly sliced
 8 cups chicken or vegetable stock
 baby spinach, about 6 lightly packed cups
 red pepper flakes, optional
 lemon wedges, optional

Directions

1

Preheat oven to 375 degrees F with the rack in the middle. Combine the ground meat, bread crumbs, 1 egg, 1/4 cup of each cheese, parsley, salt and pepper in a bowl. Mix thoroughly, then form the mixture into 3/4-inch to 1 1/2-inch balls. You should have 20 to 30 meatballs, depending on how large you form them. Place them on a baking sheet and bake about 8 minutes. Remove & set aside.

2

In a 4- to 6-quart soup pot, heat the remaining 1 tablespoon oil over medium-high heat. Add the onion, garlic and carrots. Sauté until the onions are tender and the garlic is soft, but not browned, about 5 minutes. Add the stock and bring to a boil. Add the spinach, reduce the heat to low, cover, and simmer for 10 minutes. Add the meatballs and cook another 5 minutes.

3

Season to taste with salt and black pepper, maybe even a pinch of red pepper flakes and a squirt of lemon juice. Put some pasta in each bowl & ladle the soup on top of that. Serve immediately. Top with parmesan if desired.

4

Leftovers will keep in a sealed container in the refrigerator for up to 3 days. To reheat, simmer gently over low heat.

5

Traditionally there is an egg or 2 mixed into the broth. You can do this if you wish. All you need to do is whisk it in, forming strands at the last minute of cook time.

Recipe: Italian Wedding Soup

~ Marla Meridith

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