Italian Wedding Soup

Recipe by Ravenseyes
READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 3
    teaspoons garlic (minced)
  • 1
    medium onion (diced)
  • 34
    cup carrot (diced)
  • 10
    ounces spinach (chopped frozen)
  • 12
    cups chicken stock
  • 12
    teaspoon oregano
  • 12
    teaspoon basil
  • 1
    teaspoon italian seasoning mix
  • 2
    cups pasta (small pearl like pastini)
  • 2
    lbs extra lean beef (I used ground chicken or turkey at times)
  • 12
    cup onion (grated)
  • 1 12
    cups Italian seasoned breadcrumbs
  • 34
    cup parmesan cheese (grated)
  • 1
    teaspoon salt
  • 1
    teaspoon pepper (to Taste)
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DIRECTIONS

  • Prepare your meatballs first, mixing all the ingredients listed starting with 2 lbs ground beef and below- form into small meatballs - less than 1/2" in diameter.
  • Place into a frying pan and cook till 3/4 done or a nice brown coating is developed.
  • Place on paper towels to drain any fats. Remove all fats from the pan and deglaze the frying pan with 1 cup of chicken stock. Reserve this stock.
  • In a large soup pot add 1 tbsp olive oil, add onions, garlic and carrot. Sauté till tender. Approximately 5 to 10 minutes.
  • Add your chicken stock, basil, Italian spice and oregano. Allow 10 minutes of simmer time.
  • Add frozen spinach and allow to melt into soup. Cook for 5 - 10 minutes.
  • Add meatballs and reserved stock from deglazing the fry pan.
  • Cook your pastini to el dente. Add to soup.
  • Serve with fresh grated Parmasan Reggiano cheese.
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