Let’s talk Soup ......
Better yet lets eat some soup. Umm - yes please! I love a giant bowl of anything that feels like a warm hug and leaves you with all kinds of warm and fuzzies.
Make this Italian Wedding Soup this weekend and thank me later 😁
What’s your favourite soup?
Italian Wedding Soup
Prep Time: 20 minutes
Cook time: 25 minutes
Total Time: 45 minutes
Serves: 6
Author: Mary Mammoliti / Kitchen Confession
Note: Makes approximately 70 tiny meatballs (using a tsp to measure)
INGREDIENTS
FOR THE MEATBALLS
1/2 lb lean ground beef
1/2 lb Italian sausage, casings removed
1/2 cup panko bread crumbs
1/3 cup freshly grated Parmesan, plus more for serving
2 tsp dried oregano
3 cloves garlic, minced (omit if there is garlic in the sausage)
1 large egg
1/4 tsp sea salt
Freshly ground black pepper
1/4 tsp red pepper flakes (optional)
FOR THE SOUP
2 tbsp. extra-virgin olive oil, divided
1/2 medium onion, finely diced
2 medium carrots, peeled and finely diced
2 stalks celery, finely diced
8 cups low-sodium chicken stock
1 cup small dry pasta (such as acini di pepe or stellette)
4 cups baby spinach
INSTRUCTIONS
In a large bowl, stir ground chicken, chicken sausage, bread crumbs, Parmesan, oregano, garlic, and egg until combined. Season with salt, pepper, and red pepper flakes if using. Form into meatballs approximately 1" in diameter to make about 22 meatballs.
In a large Dutch oven or stock pot over medium heat, add 1 tablespoon olive oil. Cook meatballs in batches, until outsides are golden and insides are cooked through. Remove from pot.
Add remaining olive oil to the Dutch oven and add onion, carrots, and celery. Cook until fragrant and starting to soften, 3 to 4 minutes. Add chicken stock and bring to a boil. Add pasta, meatballs. Lower the heat and simmer until pasta is cooked, 5 to 7 minutes. Stir in roughly chopped spinach and cook until wilted, about 1 minute more.
Scoop into bowls and garnish with more Parmesan, enjoy.
Napkin: @yourhome.yourstory
Bowl: @williamssonomacanada
Spoons:@targetstyle
