Best Italian Wedding Soup
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Best Italian Wedding Soup
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Italian Wedding Soup is a traditional Italian soup made with juicy, herb-Parmesan infused pork meatballs, acini de pepe, carrots, celery, and spinach all simmered in a bold, rich, aromatic, broth - it is MEGA flavorful comfort in a bowl! This recipe is also all made in one pot – no need to bake/sear the meatballs first! This Italian Wedding Soup recipe is customizable with your favorite veggies, favorite pasta and you can even use chicken/turkey instead of Italian sausage/beef for the meatballs. Italian Wedding Soup is make-ahead friendly (tips and tricks included!) stores and reheats beautifully, is freezer friendly irresistibly delicious!
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Ingredients
MEATBALLS
- 1 egg large
- 8 oz. ground beef lean
- 8 oz. Italian sausage casings removed, mild
- 1 lice white sandwich bread TOASTED, crust removed, diced
- 1/2 cup Parmesan Cheese freshly finely grated
- 1/2 cup yellow onion diced
- 2 tablespoons milk
- 3 tablespoons parsley or 1 TBS dried, fresh, minced
- 1 tablespoon basil or 1 tsp dried, minced, chopped
- 1 1/2 teaspoons oregano or 1/2 tsp dried, minced, fresh
- 3/4 teaspoon garlic powder or 3 minced garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
SOUP
- 2 tablespoon olive oil
- onion remaining from meatballs
- 1 cup carrot chopped
- 1 cup celery chopped
- 3-4 cloves garlic minced
- 1 oz. can cannellini beans rinsed and drained
- 10 cups chicken broth low sodium
- 1 tsp EACH parsley all dried
- 1 tsp EACH oregano
- 1 tsp EACH basil
- 1/2 tsp thyme each dried thyme and salt
- 1/2 tsp salt each dried thyme and salt
- 1/4 teaspoon black pepper
- 1 cup Acini di pepe pasta may sub orzo, uncooked
- 4 oz spinach trimmed (about 3 packed cups, fresh baby
- 1-2 tablespoons lemon juice to taste
Instructions
- Meatballs: Line a baking sheet or cutting board with parchment paper; set aside. Add egg to a large bowl and whisk. Add all remaining meatball ingredients and mix with your hands just until combined. Using 1 1/2 teaspoons scoop, shape the mixture into 1-inch-diameter meatballs. Place on prepared baking sheet; set aside.
- Heat oil over medium-high heat in a large Dutch oven/soup pot. Add onions, carrots and celery and sauté for 5 minutes; add garlic and sauté one minute.
- Add beans, chicken broth, and all seasonings. Cover the soup to bring to a simmer, once simmering remove lid and add meatballs. Simmer for 5 minutes.
- Add pasta and simmer an additional 8-10 minutes or until meatballs are cooked through and pasta is tender.
- Stir in the spinach and lemon juice, allow spinach to wilt, about one minute. Taste and season with salt and pepper if desired. Add additional broth or water if desired for a less chunky soup.
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