Italian Wedding Soup – Closet Cooking

Italian Wedding Soup – Closet Cooking

Italian Wedding Soup

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 6

A soup with the marriage of meat and vegetables; meatballs and onions, carrots, celery and spinach.

    For the meatballs:
  • 1 1/2 pounds ground beef (or pork, or sausage)
  • 1 small onion, grated
  • 2 cloves garlic, chopped or minced/grated
  • 1/4 cup parmigiano reggiano (parmesan cheese), grated
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Italian seasoning (or oregano)
  • 1 pinch red pepper flakes (to taste)
  • 1 tablespoon parsley, chopped
  • 1 large egg
  • 1 tablespoon heavy cream (or milk)
  • 1/2 cup breadcrumbs (gluten-free for gluten-free)
  • For the soup:
  • 1 tablespoon oil
  • 1 cup onion, diced
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 4 cloves garlic, chopped
  • 1/2 teaspoon ground fennel seeds (optional)
  • 1/2 teaspoon red pepper flakes (optional)
  • 8 cups chicken broth
  • 1 tablespoon Italian seasoning (or oregano)
  • 8 ounces small pasta (such as acini de pepe or pearl couscous) (gluten free for gluten free)
  • 1/4 cup parmigiano reggiano (parmesan cheese), grated
  • 5 ounces baby spinach
  • 2 tablespoons lemon juice
  • 1 tablespoon parsley, chopped
  • salt and pepper to taste
    For the meatballs:
  1. Mix everything well, form into 1 tablespoon balls, place on a baking sheet and bake in a preheated 400F/200C oven until cooked and lightly golden brown, about 20-25 minutes.
  2. For the soup:
  3. Heat the oil in a large saucepan over medium-high heat, add the onions, carrot, celery and cook until tender, about 7-10 minutes.
  4. Add the garlic, fennel, and red pepper flakes and cook until fragrant.
  5. Add the broth, Italian seasoning, pasta, and meatballs, bring to a boil, reduce the heat and simmer until the pasta is tender, about 8 minutes
  6. Turn off the heat, add the parmesan and spinach, mix and let the cheese melt into the broth and the spinach wilt.
  7. Add the lemon juice and parsley, season with salt and pepper to taste and enjoy!

Option: Use your favourite meatballs.
Option: Use italian sausage to form into meatballs.
Tip: Make the meatballs ahead of time.

Nutrition Facts: Calories 709, Fat 35g (Saturated 12g, Trans 1g), Cholesterol 132mg, Sodium 1002mg, Carbs 55g (Fiber 4g, Sugars 9g), Protein 41g

Nutrition by: Nutritional facts powered by Edamam

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