Italian Wedding Soup
September 11, 2024 by Evermill Team
Ingredients:
For the Meatballs:
1/2 lb ground beef
1/2 lb ground pork
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley (or 1 tbsp dried parsley)
1 egg
1 clove garlic, minced
1/2 tsp Evermill oregano
1/2 tsp Evermill basil
Salt and pepper to taste
For the Soup:
1 tbsp olive oil
1 onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth
1 cup small pasta (like orzo or acini di pepe)
2 cups baby spinach or kale, chopped
1/2 tsp Evermill thyme
1/2 tsp Evermill rosemary
1/4 tsp Evermill red pepper flakes (optional for a bit of heat)
Salt and pepper to taste
Fresh parsley or basil for garnish
Extra Parmesan cheese for serving
Instructions:
Make the Meatballs:
Prepare the Soup:
Enjoy your Italian Wedding Soup with its delightful blend of spices and comforting flavors!
For the Meatballs:
1/2 lb ground beef
1/2 lb ground pork
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley (or 1 tbsp dried parsley)
1 egg
1 clove garlic, minced
1/2 tsp Evermill oregano
1/2 tsp Evermill basil
Salt and pepper to taste
For the Soup:
1 tbsp olive oil
1 onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth
1 cup small pasta (like orzo or acini di pepe)
2 cups baby spinach or kale, chopped
1/2 tsp Evermill thyme
1/2 tsp Evermill rosemary
1/4 tsp Evermill red pepper flakes (optional for a bit of heat)
Salt and pepper to taste
Fresh parsley or basil for garnish
Extra Parmesan cheese for serving
Instructions:
Make the Meatballs:
- In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, egg, garlic, oregano, basil, salt, and pepper. Mix until well combined but do not overmix.
- Shape the mixture into small meatballs, about 1 inch in diameter. Place on a baking sheet.
- Bake at 375°F (190°C) for 15-20 minutes, or until cooked through and lightly browned. Set aside.
Prepare the Soup:
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.
- Add garlic and cook for an additional minute, until fragrant.
- Pour in the chicken broth and bring to a boil.
- Once boiling, reduce heat to a simmer. Add the small pasta and cook according to package instructions, usually about 6-8 minutes.
- Add the baked meatballs to the soup and cook for an additional 5 minutes to heat through.
- Stir in the spinach or kale and cook until wilted.
- Season the soup with thyme, rosemary, red pepper flakes (if using), salt, and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley or basil.
- Serve with a sprinkle of extra Parmesan cheese.
Enjoy your Italian Wedding Soup with its delightful blend of spices and comforting flavors!