Italian Wedding Soup
- Womenscorner Desk
- November 25, 2020
Ingredients :
Meatballs :
- 8 ounces ground beef
- 8 ounces ground pork
- ½ cup fresh breadcrumbs
- 3 tablespoons fresh parsley minced
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ cup Parmesan cheese shredded
- 1 large egg
- 2 tablespoons olive oil
Soup :
- 1 tablespoons olive oil
- 1 medium yellow onion minced
- 2 large carrots peeled and diced
- 2 stalks celery diced
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- 3 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried dill
- ½ cup dry white wine
- 9 - 10 cups chicken broth
- 1 cup dried acini di pepe pasta
- 5 ounces baby spinach chopped
- shredded Parmesan cheese for serving
Method : Add all meatball ingredients except vegetable oil to an outsized bowl . Gently mix until fully combined. Shape into small meatballs, about 1 inch in diameter. Heat 2 tablespoons vegetable oil in large dutch oven over medium high heat. Add about half the meatballs and cook about 3 minutes per side, turning to brown everywhere . Transfer to plate. Repeat with remaining meatballs. Add 1 tablespoon vegetable oil to an equivalent dutch oven and reduce heat to medium low. Add the onion, carrots and celery and cook 5 minutes, until softened. Add garlic and cook 30 seconds, or until fragrant. Season with salt, pepper, and dill.
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Add wine and deglaze the pan, scraping rock bottom of the pot with a wooden spoon to loosen any browned bits. Add the chicken stock and convey to a boil. Add pasta and meatballs to the pot and cook 8-10 minutes, until pasta is tender and meatballs are cooked through. During the eleventh hour of cooking, add spinach and let it wilt. Serve hot, sprinkled with shredded Parmesan cheese.
