Italian Wedding Soup

RECIPE: Italian Wedding Soup

With fall comes the warmth of the kitchen and hearth and we want to feel cozy. One of the best ways to feel wrapped in warmth is soup. Soup has always been a staple in my house. My parents always had a pot of soup going. It was where all the “scraps” of veggies went, leftover rice or pasta, and whatever meat was available to give it some heft.

Here’s one of my favourite soup recipes, and this is one the kids will love and can even help with.

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Ingredients

    • 1 pound extra-lean ground beef
    • 1/2 pound ground pork
    • 3 eggs, beaten
    • 1/3 cup dried bread crumbs
    • 1/4 cup grated Parmesan cheese
    • 1 tbsp dried basil
    • 1 tbsp dried oregano
    • 3 tsp smoked paprika
    • 3 tsp onion powder
    • 3 tsp garlic powder
    • 4 quarts low-sodium beef broth
    • 3 cups spinach – packed, rinsed and thinly sliced (I have substituted kale when I wanted to switch it up)
    • 1 1/2 cups rotini pasta
    • 1 cup diced carrots

 

In a large bowl, combine the ground beef, ground pork, egg, bread crumbs, cheese, and spices. Shape mixture into 3/4-inch balls and set aside.

 

In a large stockpot heat chicken broth to almost boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.

 

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Cook’s Notes: What a great, easy recipe. Kids will love it too. If you have the luxury of time, feel free to make this in the slow cooker. Simmer on low for 6 hours. Add pasta for last 2 hours. Change it up by changing the pasta, if you wish. Serve with a great crusty bread to round out an evening meal. Delicious even the next day. Freezes well.

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