Italian Wedding Soup

 Ingredients

  • 1 Tablespoon Olive Oil

Meatballs

  • ½ lb. ground beef, 80% lean
  • ½ lb. ground pork
  • 1 egg, beaten
  • 1/2 cup Italian breadcrumbs, homemade is best
  • ¼ cup Parmesan Cheese, finely grated into a powder
  • 3 cloves garlic, finely diced
  • 1/3 cup fresh Parsley, roughly chopped
  • Salt & Freshly Ground Pepper

Soup

  • 1 ¼ cups carrots, diced
  • 1 ¼ cups yellow onion, diced
  • ¾ cup celery, diced
  • 1 tabelspoon garlic, minced
  • 8 cups Chicken broth, homemade is best
  • 2 teaspoons Italian seasoning
  • Salt/Pepper
  • ¾ cup dry Acini De Pepe Pasta
  • 8 oz. fresh Spinach

To Garnish

  • Fresh parsley, roughly chopped
  • Freshly grated Parmesan cheese

Italian Wedding Soup


Instructions

Stove Top Method

  • Gently combine the meatball ingredients, don’t overwork the meat, we want tender meatballs.
  • Roll the meat into 1-inch balls.
  • Heat the olive oil in a large soup pot or dutch oven over medium-high heat.
  • Brown the meatballs in batches for 2-3 minutes. The inside of the meatball will finish cooking in the soup.
  • Remove the meatballs and set aside.
  • Add the onions, carrots, and celery and sauté for 5 minutes, until softened.
  • Add the garlic and sauté 1 minute.
  • Add the chicken broth, Italian seasoning, and season with salt and pepper if desired.
  • Bring to a boil.
  • Reduce the heat to medium. Add the meatballs and pasta.
  • Simmer for 10 minutes, until the meatballs are cooked through.
  • Stir in the spinach.
  • Garnish with fresh parsley and Parmesan cheese and serve!

Crock Pot Method

  • Gently combine the meatball ingredients. Don't overwork the meat.
  • Roll the meat into 1-inch balls.
  • This Crock Pot allows you to brown the meatballs on the stove top first. I recommend this as the brown bits left on the bottom of the pot transfer lots of flavor into the soup.
  • Add the onions, carrots, celery, garlic, chicken broth, Italian seasoning, and browned meatballs.
  • Cook on high for 4 hours or low for 8 hours.
  • Add the acini de pepe and cook on low for 30 minutes.
  • Stir in the Spinach.
  • Top with Parmesan cheese, fresh parsley, and serve!

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