🍲 My Italian Weeding Soup

One of the best soups from Italian cuisine 🇮🇹

This Italian Weeding Soup is a perfect mixture of delicious flavors to enjoy during the fall, winter or even summer.The major source of flavor in this soup are little juicy meatballs seasoned with garlic and parmesan cheese. I have known also people who use veal instead of pork. I think this recipe is a five stars for its simplicity and delicious flavor that remind us that Italian food is beyond time. So, without any further delay here the recipe.

Servings: 8 to 10
Prep Time: 50 Minutes
Cook Time: 30 Minutes
Total Time: 1 Hour 20 Minutes

Meatballs Ingredients

1 lb lean ground beef
1 lb ground pork
1 cup fresh hearty white bread crumbs (or italian seasoned bread crumbs)
1/2 cup chopped fresh parsley
1 tbsp minced fresh oregano
1/4 cup finely chopped fresh chives (or 1 small onion grated)
2 tsp finely chopped fresh sage (or basil)
3 cloves of garlic, minced
1 cup finely shredded parmesan (or Parmigiano Reggiano)
1 large egg
Salt and freshly ground black pepper
1 tbsp olive oil (if meatballs are fried and not baked)

Soup Ingredients

2 tbsp olive oil
1 medium yellow onion, diced
2 large carrots, diced
2 stalks of celery, diced
4 garlic cloves, minced
6 cups high-quality made at home chicken broth
2 cups high-quality made at home beef broth
2 cups water
1/2 cup dry white wine (optional)
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon white pepper (it's okay to use black pepper)
1 cup small pasta such as acini de pepe, orzo or ditalini
6 oz fresh spinach, stems trimmed (you can chopped this if you like it)
Parmigiano Reggiano, for serving

Instructions

For the meatballs:

Preheat the oven to 350°F. Line a baking sheet with aluminum foil and set an oven-proof roasting rack over top. Spray the rack generously with nonstick cooking spray. In a large bowl, beat the egg with the chives, herbs and garlic. Add the remaining meatball ingredients and mash with your hands until evenly combined. Roll the mixture into tablespoon-size balls (about 1-inch in diameter) and place on the prepared rack. Bake for 15 to 18 minutes, or until lightly browned and cooked through. Set aside.

For the soup:

In a large soup pot or Dutch oven over medium heat, heat the olive oil. Add the onions, carrots, garlic and celery and cook, stirring frequently, until the vegetables are softened, about 6 to 8 minutes. Add the chicken broth, beef broth, water, wine, bay leaves, salt and pepper and bring to a boil. Add the pasta and cook uncovered, at a gentle boil until the pasta is al dente, 8 minutes (or according to package directions). Taste the soup and adjust the seasoning, if necessary. Reduce the heat to low and add the spinach and meatballs. Simmer for a few minutes, until the spinach is wilted and the meatballs are warmed through. Ladle into bowls and serve with grated Parmigiano Reggiano.

My Inspiration

Jaclyn. (2017) Italian Wedding Soup. Cooking Classy.

Segal, J. (n.d.) Italian Wedding Soup. Once Upon A Chef With Jenn Segal.