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Italian Wedding Soup1

Italian Wedding Soup is one dish I could not give up.  It has to be the flavor packed tiny meatballs….no actually it’s the fresh spinach leaves and miniature pasta all bathing in wonderful homemade chicken broth…oh wait I’m certain it’s the final swirl of egg and salty Parmesan cheese that makes this soup near the top of my comfort food list. 

onion carrot celery

This soup, like many we make, starts with a classic mirepoix of diced celery, onion, and carrots sauteed in a little butter and olive oil.  We add good rich chicken stock and a handful of tiny pasta.

Italian Wedding Soup Meatballs

Then come the soft tiny meatballs baked until almost done then poached to perfection in the chicken stock.  A couple handfuls of fresh spinach leaves followed by what might be my favorite part….swirled egg.  Top with shaved Parmesan….serve with crusty bread.  What’s not to love?!  I will Share the Love today with Mom & Dad and my work family.  Italian Wedding Soup makes everyone happy.

Italian Wedding Soup

Italian Wedding Soup
 
Author:
Recipe type: Soup
Cuisine: Italian
Serves: 6
Ingredients
For meatballs...
  • 1 lb. lean ground turkey
  • 1 eggs
  • 2 slices bread (food process into crumbs)
  • 1 Tbl. olive oil
  • 2 Tbl. milk
  • 2 Tbl. Parmesan cheese, grated
  • 2 cloves garlic, minced
  • 1 tsp. Worcestershire sauce
  • ½ tsp. dried oregano
  • ½ tsp. dried basil
  • pinch nutmeg
  • ½ tsp. salt
  • ½ tsp. black pepper
For soup...
  • 1 cup onion, diced
  • 1 cup celery, fine diced
  • 1 cup carrot, fine diced
  • 1 Tbl. olive oil
  • 1 Tbl. butter
  • salt & pepper
  • 8 cups of good chicken broth
  • 1 cup uncooked small pasta (like Stars or Orzo)
  • 3 cups of fresh spinach, stems removed
  • 2 eggs
  • 2 Tbl. Parmesan cheese, grated
  • Shaved Parmesan cheese, for topping
Instructions
For meatballs...
  1. Preheat oven to 350 degrees.
  2. Combine all meatball ingredients until just blended (do not overwork or they be hard meatballs instead of soft meatballs) and shape into small quarter sized meatballs (using the small side of a melon baller it made about 50)
  3. Bake for 8 minutes on parchment lined shallow baking pan. They will be almost done, but will finish cooking in soup broth.
For soup...
  1. Saute onion, celery, and carrot in olive oil and butter until tender, season with salt & pepper.
  2. Add chicken broth, bring to a boil.
  3. Add uncooked small pasta – cook for about 5 minutes (gentle boil).
  4. Then add meatballs and fresh spinach, cook for 2-3 more minutes until pasta is tender.
  5. Beat eggs with Parmesan cheese. Swirl soup with a fork as you slowly pour in the egg/cheese. It will form strands of cooked egg – cook for 1 min. more.
  6. Serve in big bowls with shaved Parmesan cheese and crusty bread.

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