Italian Wedding Soup
Italian Wedding Soup
Rated 5.0 stars by 1 users
Category
Soups And Stews
Cuisine
Italian
Author:
Olivelle
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
A comforting classic with a twist! This Italian Wedding Soup is a cozy blend of tender meatballs, hearty vegetables, and fresh spinach in a flavorful broth. Finished with Parmesan and parsley, it’s a classic comfort food perfect for any season.
Ingredients
-
1 lb Ground Beef
-
½ lb Ground Pork
-
1 Egg
-
½ cup Panko Bread Crumbs
-
⅓ cup Parmesan Cheese, grated
-
2 Large Garlic Cloves, minced
-
2 Tbsp Parsley, chopped
-
1 Tbsp Herb & Garlic Dipper & Seasoning
-
1 tsp Roasted Garlic White Barrel Aged Balsamic
-
3 Tbsp PizzaOlio Infused Olive Oil, for cooking
-
1 Yellow Onion, diced
-
3 Large Carrots, diced
-
2 Celery Ribs, diced
-
1 tsp Sicilian Seasoning Salt
-
3 Garlic Cloves, minced
-
3 Tbsp Roasted Garlic White Barrel Aged Balsamic
-
6 cups Chicken Stock
-
1 Tbsp Herb & Garlic Dipper & Seasoning
-
¾ Dried Short Pasta of Choice
-
4 cups Fresh Spinach
-
Freshly Grated Parmesan and Chopped Parsley, to garnish
Meatballs
Soup
Directions
In a large bowl, combine all meatball ingredients. Form the mixture into 1-inch balls.
Heat the PizzaOlio Infused Olive Oil in a pot over medium heat. Brown the meatballs in batches for 1-2 minutes per side. Remove and set aside on a plate.
In the same pot, add the onion, celery, and carrots. Sauté for about 5 minutes or until softened, then season with 1 tsp of Sicilian Seasoning Salt.
Add the minced garlic and cook for 1 minute or until fragrant. Stir in 3 Tbsp of Roasted Garlic White Barrel Aged Balsamic. Pour in the chicken stock and add 1 Tbsp of Herb & Garlic Dipper & Seasoning.
Bring the mixture to a simmer. Add the dried pasta and cook for 5 minutes.
Return the meatballs to the pot and add the spinach. Cook for an additional 3-4 minutes or until the pasta is tender.
Serve garnished with freshly grated Parmesan and chopped parsley. Enjoy!