Soups

Italian Wedding Soup

Italian Wedding Soup
Pinit

Ingredients:
3 tablespoons olive oil
2 cups chopped onion
2 cups chopped celery
1 cup finely diced carrots
2 cloves garlic, minced
Salt and pepper
8 to 10 cups chicken stock
4 cups fresh spinach, roughly chopped
4 ounces Acini De Pepe pasta
1/2 cup grated Parmesan cheese

For Meatballs:
1 pound ground beef
1/4 cup seasoned Italian bread crumbs 1 egg, beaten
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
2 teaspoons garlic salt
1 teaspoon dried parsley

Directions:
Mix all meatball ingredients together in a large bowl. Form into tiny meatballs, about one inch in size. Preheat oven to 350 degrees. Place meatballs on a large foil-lined baking sheet that has been sprayed with cooking spray. Bake for 15 to 25 minutes or until they are a little browned and cooked through. While meatballs are baking, place olive oil in a large soup pan. Add onion, celery and carrots and cook for about 5 minutes or until they start to soften. Add garlic and cook for 30 seconds stirring constantly. Season with a little salt and pepper. Add 8 cups of stock and simmer for a few minutes. Add the pasta and simmer another 5 minutes. Add meatballs and fresh spinach and simmer another few minutes. Add more stock if needed. Season with a little more salt and pepper if needed. Serve soup in bowls with Parmesan cheese on top.

Notes:
I’ve been to a few big Italian weddings and they never served this soup. They should have! LOL! I did some research and I guess it got it’s name because all the ingredients really work together. In other words, they are “well married.” Anyway, this is my quick and easy way to make this classic Italian soup. Want to make this recipe even easier? Instead of making my homemade meatballs, pick up a bag of frozen ones! Either way it’s all good. Really good!

Rating: 5
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