Recipes

Italian Wedding Soup

One of my favorite recipes of my moms to make is her meatball recipe.  I have such memories as a kid making meatballs as a kid with my mom and getting to be messy as I mixed all of the ingredients up.  My sister told me that she made Italian Wedding Soup and I got such an urge to try!

For the meatballs:

• 1 lb of veal, pork, and beef (it come in a pack of 3)
• 1 egg beaten
• 3/4 c breadcrumbs
• 1/2 tsp garlic
• 1 tsp salt
• 1 tsp pepper
• 3/4 c grated pecorino romano cheese
• 2 tbsp parsley

Mix all the ingredients together.  Form mini meatballs with your hands.  Fill the bottom of the pan with oil and cook through on each side until they darken fully.

For the Soup:

• 2 tbsp good olive oil
• 1 c minced yellow onion
• 1 c diced carrots (3 carrots)
• 3/4 c diced celery (2 stalks)
• 10 c homemade chicken stock
• 1/2 c dry white wine
• 1 c tubetini pasta
• 12 ounces baby spinach, washed and trimmed
• 12 ounces baby spinach

Heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and sauté until softened, 5-6 minutes.  Add the chicken stock and wine and bring to a boil.  Add the pasta to the simmering broth and cook for 6-8 minutes, until the pasta is tender.  Add the fresh dill and then the meatballs to the soup and simmer for 1 minute.  Taste for salt and pepper.  Stir in the spinach and cook for 1 minute, until wilted.  Ladle soup into bowls and sprinkle each serving with extra grated Parmesan.

(Images from Unsophisticook, Sticky Goey Creamy Chewy)