Italian Wedding Soup
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.
Ingredients
- 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)
Instructions
- 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.
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.