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Italian Wedding Day Soup

AuthoradminCategory

Yields8 Servings
Meat Balls
 8 oz Lean Ground Beef
 8 oz Ground Pork
 ½ cup Fresh Bread Crumbs
 ¼ cup Chopped Fresh Parsley
 1 ½ tsp Minced Fresh Oregano or 1/2 tsp Dried
 Finely Shredded Parmesan
 1 Large Egg
 Kosher Salt and Ground Pepper To Taste
 1 tbsp Olive Oil
Soup
 1 tbsp Olive Oil
 1 Large Carrot, Finely Diced
 1 ¼ cups Diced Yellow Onion
 ¾ cup 1/4-Inch Diced Celery
 4 Garlic Cloves , Minced (1 1/2 Tbsp)
 5 (14.5 oz) Cans Low-Sodium Chicken Broth
 1 cup Ditalini Pasta
 5 oz Baby Spinach, Chopped
 Finely Shredded Parmesan , Used At Serving
1

Let's Start The Meatballs 1st:
Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and store in a container and place aside.

2

Heat 1 Tbsp olive oil in a large skillet over medium to high heat. Add half of the meatballs and cook until browned, making sure to turn occasionally (to brown on all sides), about 3 to 4 minutes. Remove and place in a container lined with paper towels while leaving oil in skillet. Repeat this process with remaining meatballs (note that meatballs won't be cooked through at this point, they'll continue to cook through in the soup).

3

Now Moving on to Complete The Soup:
While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots, onions, and celery and saute until veggies transparent and softened for about 6 - 8 minutes, add garlic and saute 1 for about another min or so. Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil.

Add in pasta and meatballs, reduce heat to light simmer (about medium or medium-low). Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking. Serve warm, sprinkle each serving with parmesan cheese.

ENJOY!

Ingredients

Meat Balls
 8 oz Lean Ground Beef
 8 oz Ground Pork
 ½ cup Fresh Bread Crumbs
 ¼ cup Chopped Fresh Parsley
 1 ½ tsp Minced Fresh Oregano or 1/2 tsp Dried
 Finely Shredded Parmesan
 1 Large Egg
 Kosher Salt and Ground Pepper To Taste
 1 tbsp Olive Oil
Soup
 1 tbsp Olive Oil
 1 Large Carrot, Finely Diced
 1 ¼ cups Diced Yellow Onion
 ¾ cup 1/4-Inch Diced Celery
 4 Garlic Cloves , Minced (1 1/2 Tbsp)
 5 (14.5 oz) Cans Low-Sodium Chicken Broth
 1 cup Ditalini Pasta
 5 oz Baby Spinach, Chopped
 Finely Shredded Parmesan , Used At Serving

Directions

1

Let's Start The Meatballs 1st:
Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and store in a container and place aside.

2

Heat 1 Tbsp olive oil in a large skillet over medium to high heat. Add half of the meatballs and cook until browned, making sure to turn occasionally (to brown on all sides), about 3 to 4 minutes. Remove and place in a container lined with paper towels while leaving oil in skillet. Repeat this process with remaining meatballs (note that meatballs won't be cooked through at this point, they'll continue to cook through in the soup).

3

Now Moving on to Complete The Soup:
While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots, onions, and celery and saute until veggies transparent and softened for about 6 - 8 minutes, add garlic and saute 1 for about another min or so. Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil.

Add in pasta and meatballs, reduce heat to light simmer (about medium or medium-low). Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking. Serve warm, sprinkle each serving with parmesan cheese.

ENJOY!

Italian Wedding Soup

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