Italian Wedding Soup
User Reviews
5
Italian Wedding Soup
Description
The soup preparation starts with mini meatballs made from a mixture of ground sausage and beef, seasoned with Italian herbs, garlic powder, and Parmesan cheese for a flavorful bite-size protein. These are baked to set without overworking, preserving tenderness. While the meatballs bake, a soup base is prepared with diced onion, carrots, celery, garlic, and a blend of chicken and beef broth, which supports a full-bodied flavor.
Acini di pepe pasta adds a delicate texture and pairs well with tender spinach that is stirred in near the end to maintain freshness and color. The soup is finished with grated Parmesan and lemon juice for a subtle brightness that lifts the overall taste. This traditional Italian-American soup combines richness, freshness, and comforting textures.
This soup works well as a first course or a light main dish. It can be adapted to taste with seasoning adjustments or substituted greens. The recipe yields a flavorful broth and meatballs that hold their shape in the soup.
Ingredients
For the Meatballs:
- 8 ounces ground sausage casings removed
- 8 ounces ground beef
- 1/2 cup breadcrumbs
- 1 egg large
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup Parmesan Cheese grated
- 3 Tablespoons water lukewarm
For the Italian Wedding Soup:
- 1/4 teaspoon red pepper flakes crushed
- 2 olive oil 1/2 tablespoon
- 1 onion large, yellow, diced
- 4 carrot large, peeled and chopped
- 2 celery stalks, finely chopped
- 8 cloves garlic minced
- 8 cups chicken broth
- 4 cups beef broth
- 2/3 cup Acini di pepe pasta
- 4 cups spinach fresh, roughly chopped
- 1 teaspoon salt more to taste
- 1/2 teaspoon black pepper more to taste
- 2/3 cup Parmesan Cheese
- 3 Tablespoons lemon freshly squeezed juice
Instructions
For the Meatballs:
- Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper and set aside.
- In a large bowl combine ground sausage, ground beef, breadcrumbs, eggs, Italian seasoning, garlic powder, salt, pepper, and Parmesan cheese. Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. Don't over mix here or it'll make the meatballs tough. The mixture should be very moist but still hold its shape when rolled into meatballs.
- Using a small spoon, scoop about two teaspoons of meat into your palms, and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat. You should have about 40 mini meatballs.
- Place the baking sheet in the oven to bake for 10 minutes. Remove from the oven and set aside until needed.
- While the meatballs bake, make your soup!
For the Italian Wedding Soup:
- In a large soup pot, over medium heat, add the crushed red pepper flakes, olive oil, onion, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, or until tender. Add in the garlic and cook for another minute, or until fragrant.
- Add in the chicken broth and beef broth. Increase to medium-high heat and bring to a boil.
- Reduce heat to a simmer and cook for 30 minutes. Add in the pasta and cook until it's tender, about 6 minutes.
- Stir in the meatballs and spinach. Cook until the spinach has slightly wilted. Finally, stir in the salt, pepper, lemon juice, and Parmesan cheese.
- Serve warm, with crusty bread and extra cheese! Or cool completely and store in the fridge, for up to 3 days, or the freezer, for up to 2 months.
User Reviews
Overall Rating
5
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