Italian Wedding Soup
User Reviews
5
Italian Wedding Soup
Description
Italian Wedding Soup starts by sautéing olive oil, basil, and minced shallots to draw out their flavors, then adding thinly sliced carrots, small meatballs, and chicken broth to simmer. The gentle cooking melds the flavors while tenderizing the meatballs. Acini di pepe pasta is stirred in and cooked until the pasta is al dente, absorbing some of the broth's flavor.
Fresh chopped spinach is added near the end and briefly cooked to retain its vibrant color and slight crispness, providing a fresh contrast to the meatballs and pasta. Salt and freshly ground black pepper balance the taste. The soup is traditionally garnished with freshly grated Parmesan cheese, lending a savory finish.
Meatballs can be homemade from a mix of ground sirloin and pork sausage blended with shallots, Parmesan, breadcrumbs, eggs, parsley, and seasoning, shaped into small balls. Using an ice cream scooper helps create uniformly sized meatballs that cook evenly and fit well in the bowl.
Ingredients
WEDDING SOUP INSTRUCTIONS
- 1 tablespoon olive oil
- 1 tablespoon basil minced, fresh
- 1 tablespoon shallot minced
- 2 carrot thinly sliced
- 24 meatballs or 24 ½ -inch in diameter prepared meatballs
- 8 cups chicken broth
- 1 cup Acini di pepe pasta
- 2 cups spinach chopped, fresh
- salt to taste
- black pepper to taste
- Parmesan Cheese Freshly grated to taste
MEATBALLS INSTRUCTIONS ( only if you want to make them at home)
- 1 pound ground sirloin
- ½ pound ground pork sausage
- 2 shallot peeled and diced small
- 2 egg slightly beaten
- ½ cup Parmesan Cheese
- ¼ cup breadcrumbs
- salt
- black pepper
- 1 lice bread white bread, torn into small bite size, slice
- 2 tablespoons parsley finely chopped, Italian fresh
- Worcestershire sauce a few dashes
- 2 tablespoons milk
Instructions
WEDDING SOUP INSTRUCTIONS
- In a soup pot, combine olive oil, basil, and shallots over medium-high heat. Sauté for 2 minutes, then add carrots, meatballs, and chicken broth.
- When the mixture begins to simmer, stir in the pasta. Cook for 15 minutes or until pasta is tender.
- Add chopped fresh spinach cover and cook an additional 2-3 minutes. Season with salt and pepper to taste. Ladle into soup bowls and garnish with parmesan.
MEATBALLS INSTRUCTIONS
- Cook onion in olive oil until translucent. When they are ready, let them rest until cool off.
- Meanwhile, put the slices of bread with the milk. Mix well until the bread absorbs all the milk.
- Add the parsley, blend them well and let them rest for 10 minutes.
- Add all the other ingredients to the bread-milk mixture and mix well.
- With an ice cream scooper big enough to make ½ inch meatball, scoop up the meat, and roll it in between the palm of your hand to form a small ball.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 40mg | 13% |
| Sodium | 1200mg | 50% |
| Potassium | 532mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 4350IU | 87% |
| Vitamin C | 26.3mg | 29% |
| Calcium | 43mg | 4% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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