Italian Wedding Soup
Have you ever tried Italian Wedding Soup? Italian wedding soup is known for its favourable tender meatballs with vegetables, spinach and pasta. This classic soup is sure to win you over...please do try!
[adrotate group="2"] [adrotate group="4"]- 250g/8.8oz Ground Beef
- 250g/8.8oz Ground Pork
- ½ Cup Breadcrumbs
- ¼ Cup Fresh Parsley (Chopped)
- 1 Tsp Oregano (Dried)
- ½ Cup Parmesan Cheese
- 2 Cloves Garlis (Minced)
- 1 Egg
- Salt & Pepper
- 1 Onion (Small & Diced)
- 3-4 Carrots (Sliced)
- 1 Cup Celery (Diced)
- 1 Potato (Diced)
- 1 ½ Tbsp Garlic (Minced)
- 9 Cups Chicken Stock ((2 chicken cubes))
- 250g/8.8oz Pearl Pasta
- 1 Tbsp Italian Seasoning (Dried)
- 150g/5.oz Baby Spinach (Fresh)
- 1 Tbsp Tomato Paste
Mix all ingredients together in a large mixing bowl and form into tiny balls.
Heat 1 tablespoon olive oil and brown meatballs on all sides.
Transfer to a plate lined with paper towels. The meatballs won't be cooked through at this point, they'll continue to cook through in the soup.
Heat 2 tablespoons olive oil in a large pot.
Add the onions, carrots, potatoes and celery. Cook until veggies have started to soften.
Add the garlic and saute for 1 minute longer. Now add the herbs, tomato paste, chicken stock, salt and pepper and bring to a boil.
Add in the meatballs and pasta, cover and cook, stirring occasionally until pasta is tender.
Add the spinach at end of cooking time, wait till it wilts and serve.
Enjoy!