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Italian Wedding Soup Recipe


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     Italian Wedding Soup

Category   Breakfast - Brunch
Sub Category   None

8 oz. EACH lean ground beef and ground pork
1/2 cup fresh hearty white bread crumbs
1/4 cup chopped fresh parsley
1 1/2 minced fresh oregano
1/2 cup finely shredded parmesan WEIGH
1 large egg
Salt and Pepper
1 T olive oil
1 T olive oil
1 1/4 c 1/4 inch diced carrots and yellow onion
3/4 cup 1/4 inch diced celery
4 cloves garlic, minced (1 1/2 T)
5 14.5 oz cans low-sodium chicken broth
1 cup small pasta
6 oz fresh spinach, chopped
Freshly shredded parmesan for serving

FOR THE MEATBALLS- Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 t salt and 1/4 t pepper. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to large plate. Heat 1 T olive oil in a large non-stick skillet over medium- high heat. Add half of the meatballs and cook until browned, turning occasionally to brown on 2 or 3 sides about 4 minutes total. Use crispies in final broth. Transfer meatballs to a plate line with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (note that they won't be cooked through at this point, they'll continue to cook through in the soup.)
FOR THE SOUP- While meatballs are browning, heat 1 T olive oil in a large pot over medium-high heat. Add carrots, onions and celery and salute until veggies have softened, about 6-8 minutes, add garlic and salute 1 minute longer. Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to light boil. Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking. Serve warm, sprinkle each serving with parmesan cheese.
Use a french loaf and grind up a slice in a food processor to find crumbs. I cook an entire chicken for the broth, reserving that meat, and still had to supplement

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