Italian wedding soup

Italian wedding soup is a flavorful soup made up of small bite-sized meatballs, soft vegetables and spinach, in a simple Parmesan-infused soup. The soup is then ladle over the cooked Ancini di Pepe pasta and drink two or two grated Parmesan cheese.

Italian wedding soup is a labor of love.

And it’s totally worth it. This is not a difficult recipe, but it takes a little time to mix the meatballs with your hands, wrap them in a bite-sized bowl, then burn them in a Dutch oven. But the results are worth the time. Of course, you can also bake meatballs in the oven, but you’ll miss out on the huge amount of flavor (you like) that accumulates in the pot when it burns on the stove.

It is one of my family’s favorite soups and I love making it for dinner on snowy winter nights. Served with either a torn crusty bread or a grilled sourdough cheese sandwich.

My friends, prepare to fall in love.

To make this Italian wedding soup:

For meatballs:

Lean ground beef – I bring slimmer ground beef (96/4 or 92/8) as ground pork produces more fat. Pork – Use ground pork 85/15 or 80/20. Eggs – act as a binder for meatballs. Italian Breadcrumbs – It also serves as a binder and helps to retain moisture, flavor and texture. Parmesan cheese – lends a rich, delicious, slightly nutty flavor. Garlic – Adds a unique punchy flavour. Shallots – or yellow onions can be substituted. Kosher Salt – Enhances the meatball flavor. Freshly ground black pepper – for clear bite and flavor.

For the soup:

Yellow Onion – Adds a sweet, subtle onion flavor to the soup. Carrots – adds colour and subtle sweetness. Celery – lends you a rustic flavour and delicious texture. Garlic – Adds a unique punchy flavour. Parmesan cheese rind – This infuses the soup with a umemi flavor. Low Sodame Chicken Soup – Use homemade or store-bought. Italian seasonings – use homemade or store-bought. Ancini di Pepe – A small round pasta translated into “Pepper Seeds” and also known as Pastina. Baby Spinach – Adds vitamins, minerals and pops of greens. Parmesan cheese (grated) – for serving.

Make meatballs:

In the bowl, there are 1/2 pounds of lean ground beef and ground pork, 1/2 cup Italian bread crumbs, 1/4 cup grated Parmesan cheese, 3 cloves great fresh garlic, 1 small shallot Measure both (finely) and add 1/2 pound. chopped), 1 teaspoon kosher salt and 1/2 teaspoon fresh black pepper.

I like to use a fork to combine meat mixtures.

Mix until fully combined.

To measure the meatball mixture, use a small scoop to wrap around 1/2 bowl of about 1/2 bowl into the bowl. Approximately 60-62 meatballs are required.

Heat 1 tablespoon of olive or avocado oil in a large 6-7 quart Dutch oven.

Work in batches and brown meatballs on all sides. Add olive oil if necessary.

Once the meatballs are brown, transfer them to a clean plate and repeat with the remaining meatballs.

I prepared vegetables and garlic while I was browning the meatballs. 2 finely dice medium carrots, 3 short celery, 1 yellow onion, 3 cloves fresh garlic.

Make soup:

Once the meatballs are brown, add onion, carrots and celery in a pinch of kosher salt. Cook for 6-8 minutes or until tender.

Next, add garlic and two tablespoons of Italian seasoning.

Stir and cook for 2 minutes.

Add Parmesan skin.

Pour 8 cups of low sod chicken soup. Cover and bring to a boil.

Once it boils, add the meatballs to the foamy soup.

Cover, reduce heat to medium and low and simmer for 30 minutes.

After 30 minutes, lower the fever. Add 2-1/2 ounces of chopped baby spinach. Mix occasionally until it has withered.

Cook the pasta:

While the spinach is wilting, hold a saucepan of salted water and bring to a boil. Next, add 3/4 cup Ancini de Pepi. Cook the pasta according to the package instructions.

The soup is seasoned with kosher salt and freshly ground black pepper. For me, there was a teaspoon of 1-1/2 kosher salt and a lot of freshly ground black pepper.

Mix well to incorporate.

Don’t forget to remove the Parmesan skin.

Once the pasta is cooked, divide it into bowls or simply add it to the soup pot.

Then lather the soup into a bowl.

I sprinkle a little extra Parmesan cheese on top and enjoy it with grilled cheese or torn sourdough bread.

This soup is light, flavorful, satisfying and one of my family’s favorite soups.

enjoy! And if you try this Italian wedding soup recipe, let me know! Take a photo and tag it on Twitter and Instagram!