Sunday, September 8, 2013

Italian Wedding Soup Recipe


Classic Italian Wedding Soup Recipe


Serves 8
Meatball Ingredients:
1 large egg, lightly beaten
2 teaspoon fresh minced garlic (2-3 cloves)
8 ounces ground beef
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
Kosher salt and freshly ground black pepper to season
Soup Ingredients:
2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
10-12 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars, or white rice for a different texture
12 ounces (1 bag) baby spinach, or 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution) if your grocery store has it
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

Directions:
 Preheat the oven to 350 degrees F.
For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.

In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Bring the broth and wine to a boil over medium-high heat. Add the onion, carrots, and celery and cook until softened, 10-15 minutes, stirring occasionally.
Add the pasta (or rice) to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. 
Add the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cheese; and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan. 
Bon appetit!
Ashley   


Even works well in the freezer! We put the leftovers into portioned baggies and the smaller baggies into one larger :)



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