Italian wedding soup is known for its favourable tender meatballs with vegetables, spinach and pasta. This classic soup is sure to win you over…please do try!
Ingredients:
Meatballs:
250g/8.8oz Ground Beef
250g/8.8oz Ground Pork
1/2 Cup Breadcrumbs
1/4 Cup Fresh Parsley, chopped
1 Tsp Dried Oregano
1/2 Cup Parmesan Cheese
2 Cloves Garlic, minced
1 Egg
Salt & Pepper
Soup:
1 Small Onion, diced
3-4 Carrots, sliced
1 Cup diced Celery
1 Medium Potato, diced
1 1/2 Tbls Minced Garlic
9 Cups chicken Stock (2 Chicken Cubes)
250g/8.8oz Pasta (Orzo can also be used)
1 Tbls Tomato Paste
1 Tsp Dried Italian Seasoning
150g/5.3oz Fresh Baby Spinach
Method:
Meatballs –
Mix all ingredients together in a large mixing bowl and form into tiny balls.
Heat 1 tablespoon olive oil and brown meatballs on all sides. Transfer to a plate lined with paper towels. The meatballs won’t be cooked through at this point, they’ll continue to cook through in the soup.
Soup –
Heat 2 tablespoons olive oil in a large pot. Add the onions, carrots, potatoes and celery. Cook until veggies have started to soften.
Add the garlic and saute for 1 minute longer. Now add the herbs, tomato paste, chicken stock, salt and pepper and bring to a boil. Add in the meatballs and pasta, cover and cook, stirring occasionally until pasta is tender. Add the spinach at end of cooking time, wait till it wilts and serve.
Enjoy!
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