Italian wedding soup
With mini baguettes because what’s soup without bread?
Meatballs:
1 lb ground beef
1 egg
1 cup breadcrumbs
1/4 c chopped parsley
2 tbs fresh oregano chopped
1/4 c Parmesan cheese
Mix well and roll into smaller meatballs. Around 2 tbsp each. Heat olive oil in a pan on medium heat and cook meatballs, rotating occasionally 3-5 mins on each side, until cooked through.
Soup:
1/2 yellow onion
2 large carrots, diced
3 celery sticks, diced
2 garlic cloves, minced
64oz chicken bone broth
1 c whole grain orzo
6oz spinach, rough chopped
S&P
2 tbsp olive oil
Heat a pot with olive oil on medium heat. Add onion, carrots, and celery. Cook until onions are translucent and the carrots start to soften, 7-10 mins. Add garlic and cook until fragrant, 1-2 minutes. Add the broth and S&P. Bring the broth to a boil, add orzo and meatballs and reduce heat to a simmer. Cover and cook for 10-12 minutes. Uncover and add spinach.
Serve with some Parmesan on top (:
Italian wedding soup is a timeless dish that combines hearty flavors and nourishing ingredients. Traditionally, this soup is made with leafy greens, tiny meatballs, and often features pasta like orzo. To enhance the flavor, opt for high-quality chicken bone broth, which adds depth and richness to the soup. This recipe emphasizes the importance of preparing fresh ingredients: diced onions, carrots, and celery are sautéed until soft to form the soup's aromatic base. After introducing garlic, the magic begins as the broth melds with the flavors, culminating in a comforting, rich soup. Remember that the key to achieving the perfect meatballs is in the mixing—ensure that your ground beef is combined well with breadcrumbs and herbs to create a satisfying texture. For an added touch, serve your soup with a sprinkle of Parmesan cheese, which complements the savory flavors beautifully. With its delightful taste and heartwarming essence, this Italian wedding soup not only nourishes the body but also evokes the warmth of cherished family gatherings and celebrations.
