Italian Wedding Soup

To be honest, this soup doesn’t have to be Italian, it is delicious. This recipe is straight-forward and easy to make. Making the meatballs takes the longest, so double the meatball recipe and freeze half of them. That’s what I did, so if you’re preparing the recipe as posted, some of the photos may look like there’s a lot more than in your mixing bowl. Credit where credit is due: this recipe one was tweaked from Giada. It is a LOT better than the canned stuff.

Since it’s the first day of June and the start of the summer wedding season, why not start the month with a “married soup”. A shoutout and wedding wishes to friend and TFC reader (THANK YOU!) Katie, who is getting married this Saturday! Auguri!

Prep time: 30 minutes; Cook time: 30 minutes; Serves: 8 – 12 people

What you need:

• 1/2 lb lean ground beef
• 1/2 lb ground sausage meat (or you can use ground pork)
• 1 package (300 g) frozen spinach
• 1 small onion, grated
• 3 cloves garlic, minced
• 1/3 cup Italian parsley, finely chopped
• 1/3 cup breadcrumbs
• 1 large egg
• 1/2 cup Parmigiano-Reggiano, finely grated
• 1/2 tsp salt
• 12 cups chicken stock
• 1 cup Acini de Pepe pasta (or some other small pasta)
• grated Parmigiano-Reggiano (optional)
• chili pepper flakes (optional)

What you do:

• In a large Dutch oven, add the chicken stock and frozen spinach, on medium-high heat bring to a boil

• While your stock is boiling, make your meatballs
• In a large bowl, add the grated onions

• Add the chopped parsley

• Add the garlic

• Add the breadcrumbs

• Add the egg

• Add the salt

• Mix well

• Add the ground sausage meat

• Add the ground beef
• Add the Parmigiano-Reggiano

• Mix well

• Make small meatballs and place on a lined baking sheet (we made approximately 54 meatballs from this recipe) [ELIN’s TIP: use a 1/2 tbsp measuring spoon to measure and form the meatballs] 

• [If you are making a batch to freeze, put them on the baking sheet in the freezer. When frozen, put them in a ziplock bag for later use.]
• Drop the meatballs one by one into the boiling stock, stir

• Cook for 2 minutes then add the pasta

• Bring to a boil and then reduce heat to a low boil

• Cook for approximately 20 minutes until both pasta and meatballs are cooked

• Serve with grated Parmigiano-Reggiano and chili flakes