Fall cooking: You don’t have to be getting married to enjoy Italian wedding soup.
I’ve got my mother-of-the-bride hat on this week so I’m whipping up a pot of Italian wedding soup.
It’s a lighter fall dish, but one you’ll want to add to your dinner rotation.
This recipe is inspired by www.thecozycook.com.
Watch this cooking demonstration on how to make it.
WHAT YOU NEED FOR THE MEATBALLS
½ pound lean ground beef
½ pound pork
1 egg beaten
½ cup Italian bread crumbs
¼ cup parmesan cheese
3 cloves of garlic
⅓ cup chopped parsley
¾ tsp salt
WHAT YOU NEED FOR THE SOUP
1 yellow onion
1 ¼ cup chopped carrots
2 ribs of celery
3 cloves garlic
8 cups chicken broth
2 tsp Italian seasoning
¾ cup acini de pepe pasta or orzo
4-5 cups spinach
Salt and pepper
HOW YOU MAKE IT
Gently combine meatball ingredients without overworking the meat, then roll into 3/4-inch balls.
Heat olive oil in large pot over medium-high heat; brown the meatballs in batches for about 2 minutes. The middle of the meatballs will finish cooking in the soup.
Remove and set aside.
Add the onions, carrots and celery and cook over medium heat for 6 minutes, until softened.
(Add a splash of olive oil during cooking if needed.)
Add garlic and Italian seasoning and cook for 1 minute and add chicken broth; bring to a boil, then reduce to a simmer.
Add the meatballs and simmer gently while you boil the pasta separately until al dente.
Drain once cooked through and add the pasta to serving bowls. (Otherwise, the pasta tends to absorb the broth during storage. If you don't anticipate leftovers, you can cook the pasta in the soup or add the cooked pasta to the pot.)
Stir in spinach and cook until wilted, about 2 minutes.
Ladle the soup into serving bowls and garnish with freshly grated parmesan cheese.