
With the chillier temperatures in the air and it getting darker earlier, I have been wanting to find the perfect soup for dinner. After searching Pinterest, I found a recipe for Italian Wedding Soup and decided to give it a try!
This recipe is from The Cozy Cook and is a great soup for when you want to be warmed up and have a cozy meal at home.
Ingredients
Meatballs
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1/2lb. ground beef, 80% lean
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1/2lb. ground pork
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1 egg, beaten
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1/2 cup Italian breadcrumbs, homemade is best
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¼ cup Parmesan cheese, finely grated into a powder
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3 cloves garlic, finely diced
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1/3 cup fresh parsley, roughly chopped
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salt & freshly ground pepper
Soup
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1 ¼ cups carrots, diced
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1 ¼ cups yellow onion, diced
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¾ cup celery, diced
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1 tablespoon garlic, minced
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8 cups chicken broth,
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2 teaspoons Italian seasoning
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salt/pepper
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¾ cup acini de pepe pasta, , uncooked
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8 oz. fresh spinach
To Garnish
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Fresh parsley, roughly chopped
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Freshly grated Parmesan cheese
Instructions
Stove Top Method
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Gently combine the meatball ingredients, don’t overwork the meat, we want tender meatballs.
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Roll the meat into 1-inch balls.
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Heat the olive oil in a large soup pot or dutch oven over medium-high heat.
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Brown the meatballs in batches for 2-3 minutes. The inside of the meatball will finish cooking in the soup.
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Remove the meatballs and set aside.
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Add the onions, carrots, and celery and sauté for 5 minutes, until softened.
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Add the garlic and sauté 1 minute.
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Add the chicken broth, Italian seasoning, and season with salt and pepperif desired.
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Bring to a boil.
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Reduce the heat to medium. Add the meatballs and pasta.
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Simmer for 10 minutes, until the meatballs are cooked through.
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Stir in the spinach.
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Garnish with fresh parsley and Parmesan cheese and serve!
Crock Pot Method
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Gently combine the meatball ingredients. Don't overwork the meat.
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Roll the meat into 1-inch balls.
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This Crock Pot allows you to brown the meatballs on the stove top first. I recommend this as the brown bits left on the bottom of the pot transfer lots of flavor into the soup.
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Add the onions, carrots, celery, garlic, chicken broth, Italian seasoning, and browned meatballs.
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Cook on high for 4 hours or low for 8 hours.
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Add the acini de pepe and cook on low for 30 minutes.
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Stir in the Spinach.
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Top with Parmesan cheese, fresh parsley, and serve!
I hope you decide to give this a try and like it as much as our family did!