Far from being served at weddings, this comforting soup owes its name to its happy union of ingredients. The dish combines moist meatballs, a clear broth, diced carrots and celery, a leafy green vegetable like spinach and short pasta. A good dose of Parmesan gives this culinary alliance its Italian touch.
Ингредиенты
- 1 lb (450 g) mixed ground meat (such as beef, pork, veal)
- 1/4 cup (30 g) breadcrumbs
- 1/4 cup (20 g) fresh Parmesan cheese, grated
- 1/4 cup (10 g) flat-leaf parsley, finely chopped
- 3 garlic cloves, chopped
- 1 egg, lightly beaten
- 2 tbsp (30 ml) olive oil
- 2 tsp dried oregano
- 1 tsp red pepper flakes
- 2 tbsp (30 ml) olive oil
- 2 carrots, diced
- 2 celery stalks, diced
- 2 onions, chopped
- 4 cups (1 litre) chicken broth
- 4 cups (1 litre) beef broth
- 1 Parmesan cheese rind (optional)
- 1 cup (150 g) small pasta (such as fregola, orzo, small shells)
- 6 cups (140 g) baby spinach
- 1 lemon, juice only
- 1 1/2 cups (105 g) fresh Parmesan cheese, grated
- 1/2 cup (25 g) mixed herbs, finely chopped (such as flat-leaf parsley, oregano, dill)
Инструкция
- In a large bowl, combine all of the ingredients. Season with salt and pepper.
- Using a 2-tbsp (30 ml) ice cream scoop, shape the mixture into balls. Finish rolling the meatballs with lightly oiled hands.
