Italian Wedding Soup is near and dear to our hearts, and this recipe comes from our very own Amy Hansen Worthington, who introduced it at family soup fest. It’s been a favorite ever since, and we ask her to make it every chance we get! We’re excited to share it with you. 😃
Meatball Ingredients
- ½ cup grated onion
- ¼ cup fresh Italian parsley, chopped
- 1 egg
- 1 tsp minced garlic
- 1 tsp salt
- ⅓ cup Italian seasoned Panko bread crumbs
- ½ cup grated Parmesan cheese
- 8 ounces ground beef
- 8 ounces ground pork
- ½ tsp ground black pepper
Soup Ingredients
-
- 2 Tbsp Kneaders Extra Virgin Olive Oil
- 1 cup minced yellow onion
- 1 cup carrots, cut into 1/4 inch coins
- 1 cup celery, diced
- 10 cups chicken stock
- 1 cup acini di pepe pasta
- 10 ounces baby spinach
- ¼ tsp ground black pepper
- Parmesan cheese to garnish
Directions
- In a medium bowl combine onion, parsley, egg, garlic, salt, bread crumbs, cheese, beef, pork and black pepper. Mix well using your hands or a fork.
- Scoop a heaping tsp of the meat to roll into meatballs; this recipe will make about 40 meatballs. Set them aside on a baking sheet in the refrigerator.
- In a large saucepan over medium heat warm the olive oil.
- Add the onion, carrots and celery. Sauté them until the onion is transparent, about 5-7 minutes.
- Add the chicken stock and bring to a boil. Add the pasta and meatballs. Return the soup to a boil, and cook until the pasta and meatballs are cooked through.
- Cut the spinach leaves so they are finely shredded and add them to the soup.
- Simmer for 2
- 3 minutes, until the spinach is just wilted but still a vibrant green.
- Ladle the soup into bowls and serve with Parmesan cheese.