This soup is so simple and so good. It's getting around to what I call "soup weather" here, but today is a little warmer than usual and this is not too heavy.
Italian Wedding Soup
Serves 6-8
Printable Recipe
Meatballs:
1 pound meatloaf mix (ground pork/veal/beef)
1 large egg
1/4 cup Panko breadcrumbs
2 Tablepoons fresh chopped Italian parsley (flat leaf)
1/4 cup fresh grated Parmesan cheese
1 clove garlic - minced
1 teaspoon salt
Soup:
10 cups chicken stock
1 clove garlic - minced
1 cup diced celery
1 cup diced yellow onion
1 cup diced carrot
1 pound chopped fresh spinach or 9 oz. frozen chopped
1 cup small pasta such as acine di pepe
1. Mix together all ingredients for meatballs until very well combined.
2. Bring 10 cups of chicken stock to a slow boil.
3. Drop meatball mixture by the teaspoonful into the boiling stock - one at a time.
4. When all meatballs have been added to the stock, add remaining ingredients and simmer until carrots are tender and pasta is cooked - about 20 minutes.
5. Serve with extra Parmesan cheese sprinkled in each bowl.
Spinach and parmesan cheese are two of my favorite ingredients. And, of course, I love weddings, so I'd better try this recipe, too, Anne! It should be perfect with our Seattle fall rain...
ReplyDeletea friend of mine had this soup not too long ago and said it was delicious- now I can surprise her with the recipe. thanks!
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