Recipe of the Classic Italian Wedding Soup, as a comforting and savory dish that blends tender meatballs, hearty vegetables, and delicate pasta. Despite its name, this dish isn’t served at weddings but refers to the ‘marriage’ of flavors between the meat and greens, making it a beloved Italian favorite.
Cooking Time:
1 hour 10 minutes
Ingredients:
For the meatballs:
1/2 lb ground beef
1/2 lb ground pork
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
1 garlic clove, minced
1 tsp dried oregano
salt and pepper, to taste
For the soup:
8 cups chicken broth
1/2 cup small pasta (such as acini di pepe)
2 cups spinach, chopped
2 carrots, sliced
1 onion, finely chopped
2 garlic cloves, minced
2 tbsp olive oil
salt and pepper, to taste
fresh parsley, for garnish
grated Parmesan cheese, for serving
Recipe:
Prepare the Meatballs: In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, garlic, oregano, salt, and pepper. Mix until well combined. Shape the mixture into small, bite-sized meatballs.
Brown the Meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs in batches and cook until browned on all sides (about 5-7 minutes). Remove the meatballs and set them aside.
Sauté Vegetables: In the same pot, add the onion, carrots, and garlic. Cook for about 5 minutes until the vegetables soften slightly.
Add Broth: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes.
Cook the Pasta: Stir in the pasta and continue to simmer until the pasta is cooked (about 8-10 minutes).
Add Greens and Meatballs: Stir in the chopped spinach and browned meatballs. Simmer for another 5-7 minutes until the spinach wilts and the meatballs are fully cooked through.
Serve: Season the soup with salt and pepper to taste. Ladle the soup into bowls, garnish with fresh parsley, and top with grated Parmesan cheese.
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