ITALIAN WEDDING SOUP WITH BEEF MEATBALLS AND SPINACH
PREP TIME
30 mins
COOK TIME
1 hour
TOTAL TIME
1 hour 30 mins
Italian Wedding Soup is a misnomer. This is not the soup served at traditional Italian weddings. Research on the origin of the name indicate the elements of the soup complement each other, or create the perfect marriage of flavour.
Author: Valerie Lugonja
Recipe type: Soup
Cuisine: Italian Canadian
Serves: 80 meatballs
INGREDIENTS
Ingredients for Meatballs (can be done ahead of time):
1 pound grass-fed know-your-farmer ground beef, thawed
½ cup onion, chopped (about ½ medium onion)
1 clove local garlic, peeled and minced
½ cup grated Parmesan cheese
1 teaspoon salt
¼ cup panko bread crumbs or saltine cracker crumbs
1 teaspoon dried basil
1 tablespoon fresh flat leafed parsley, minced
1 egg
Ingredients for Soup:
2 tablespoons butter
1 cup onion, chopped (1 medium onion)
1 cup carrot, peeled and diced (1 medium carrot)
1 clove local garlic, peeled and minced
3 litres homemade organic chicken broth
Salt and pepper for seasoning
1 cups acini di pepi
1 pound fresh tender spinach, chopped
INSTRUCTIONS
Instructions for Meatballs:
In a large bowl, mix together beef, onion, garlic, cheese, salt, bread crumbs, basil, parsley, and egg until combined
Shape into tiny bite-sized meatballs, roughly ½ inch in diameter; place onto parchment covered cookie sheet and refrigerate until ready to use
(Refrigerating is important as it will keep them from falling apart)
Instructions for Soup:
In a large stock pot, melt butter; add onion, carrots, and garlic
Saute until tender, but not soft (about 5 minutes)
Add chicken broth; bring to a boil
Turn to simmer, cover, and cook 30 minutes
Taste and season with salt and pepper, to taste
Drop meatballs into broth; cook 7 minutes
Add acini di pepi and cook 5 minutes
Add spinach and cover; simmer for 30 minutes to meld flavours, adding more broth, if needed
Serve with crusty loaf and hearty appetite
