I am revisiting this recipe and updating some pictures. We have family here this weekend and my sister-in-law asked if I have a recipe for Italian wedding soup. I know she LOVES soup so I was planning on making a soup for the weekend, I made the stock on Friday and yesterday I made her this Italian wedding soup recipe.
It is kind of a special weekend in our area. We spent most of the day yesterday driving back roads and stopping at local artists either studios or homes while also looking at beautiful views, gardens and the trees this time of year never disappoint. The in-laws enjoyed all the lakes, views and seeing and speaking to local artists. We had a lovely day!
We may spend some more time today driving and walking around the Monadnock Art 30th Annual Open Studio Art Tour. I think we had a handful that we didn’t get to that we thought we wanted to go check out. Plus it is a beautiful weekend weather wise which is great.
Italian Wedding Soup
Ingredients
Meatballs
- 1 large Egg
- ¾ cup freshly grated Parmigiano-Reggiano cheese
- ½ cup seasoned bread crumbs
- 1 small onion diced
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 pounds ground beef
Broth
- 2 quarts chicken broth
- ⅓ cup chopped spinach fresh or frozen works
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
Pasta
- ½ box medium size pasta shells, orecchiette. I even like orzo in mine.
Instructions
Pasta
- Cook your pasta separately and add it at the very end along with the meatballs.
Meatballs and Soup
- Combine the first 7 ingredients in a medium bowl and add the ground beef, mix till combined, try not to overmix/work the beef. Shape into 1 inch balls. I do a tester by making one little patty and frying it up to make sure it tastes good. You don't want to make all the meatballs and not have them taste to your liking.
- In a Dutch oven or similar pan cook the meatballs over medium heat till cooked. No need to brown them like I did unless you want to. It does change the taste of the soup and a little more depth but entirely your choice! In the same pan, drain the fat add the broth, spinach, onion powder, parsley simmer uncovered for 5 minutes or so. Add the meatball and pasta heat through and serve.