Italian wedding soup
Italian Wedding Soup stands out as a timeless classic, cherished for its comforting warmth and delicious combination of flavors.
Ingredients
- /2 pound ground beef
- 1/4 cup bread crumbs
- 2 cloves garlic minced
- 2 tablespoons chopped parsley
- Salt and pepper to taste
- 8 cups chicken broth or stock
- 1/2 cup orzo or small pasta of choice
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cups spinach
- 2 tablespoons olive oil
- Salt and pepper to taste
Spices
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
Instructions
- In a bowl, combine ground meat, bread crumbs, grated Parmesan cheese, minced garlic, chopped parsley, salt, black pepper, dried oregano, dried basil, and crushed red pepper flakes
- Form the mixture into small meatballs, roughly the size of a teaspoon.
- Brown the meatballs in a skillet with olive oil until they are cooked through and golden brown. Set aside.
- In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery, and sauté until they are soft and fragrant.
- Pour in the chicken broth or stock and bring the mixture to a simmer.
- Add the orzo or small pasta of your choice and cook until tender.
- Stir in the cooked meatballs and spinach , allowing them to heat through.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and garnish with grated Parmesan cheese.
- Serve hot, alongside crusty bread for a complete and satisfying meal.
Video
Notes
- If you prefer a smoother texture, blend half of the soup base before adding the meatballs and vegetables.
- Consider adding a splash of lemon juice before serving for a burst of freshness.