Italian Wedding Soup
A delicious and easy soup with small beef meatballs, loaded with carrots, spinach and pasta cooked in a tasty chicken broth! Perfect for a busy cold day. Tastes wonderful on its own or served with crusty bread. Yummy!
Equipment
- Large soup pot
Ingredients
- 1 lb lean beef, minced
- 2 large eggs
- 1/4 cup dry bread crumbs
- 2 Tbs Parmesan cheese, grated + more for topping soup
- 1 Tbs dried parsley (or dried basil)
- 1 Tbs onion flakes
- salt and pepper, to taste
- 1 Tbs olive oil
- 6 cloves garlic
- 1 white onion, thinly sliced
- 6 cups chicken broth
- 3 sprigs fresh oregano or herb of your choice
- 2 cups pasta (your prefered shape)
- 3 large carrots, sliced
- 4 large handful baby spinach
Instructions
- Start by making the meatballs. In a large bowl, combine minced meat, egg, bread crumbs, cheese, parsley, onion flakes, salt and pepper. Mix well. Pinch and shape into small meat balls approx 1 inch (2-3 cm). Set aside.
- In large soup pot, heat up olive oil. Add garlic and onions. Lightly saute till fragrant, about 1 to 2 minute. Add in chicken stock. Add sprigs of oregano. Bring to boil. Stir in pasta and carrots. Cook until pasta is ready, about 6 to 10 minutes (depending on shape). Lower heat to medium and add in meatballs. Cook for 3-5 minutes, stirring frequently. Finally add baby spinach and cook for another minute until the spinach is wilted. Your soup is ready. Ladle into bowl and served topped with grated parmesan cheese. Buon Appetito!
Notes
fabfoodflavors.com/how-to-make-italian-wedding-soup