Italian Wedding Soup (Print Version)
# Ingredients:
01 -
1 medium yellow onion, diced.
02 -
1 large egg.
03 -
2 teaspoons fresh sage, chopped finely.
04 -
¼ teaspoon white pepper.
05 -
¾ pound ground beef (85-90% lean).
06 -
3 tablespoons fresh chives, chopped finely.
07 -
2 large carrots, diced.
08 -
½ pound Italian sausage, casing removed.
09 -
2 cloves garlic, minced.
10 -
½ teaspoon salt.
11 -
2 celery stalks, diced.
12 -
⅓ cup seasoned Italian breadcrumbs.
13 -
4 ounces spinach, roughly chopped.
14 -
½ cup grated Parmigiano Reggiano.
15 -
½ cup dry white wine (optional).
16 -
6 cups chicken stock.
17 -
Parmigiano Reggiano for garnish.
18 -
2 cups beef stock.
19 -
2 tablespoons olive oil.
20 -
1 bay leaf.
21 -
2 cups water.
22 -
1 cup small pasta (like ditalini).
23 -
¼ teaspoon salt.
# Instructions:
01 -
Turn oven on to 350°F. Mix egg, garlic, and herbs in a bowl. Stir in the cheese, breadcrumbs, salt, and meat. Roll mixture into small balls, about 1 inch wide.
02 -
Set meatballs on a roasting rack over a foil-lined baking tray. Bake for about 15-18 minutes, or until they're browned nicely.
03 -
Warm oil in your pot on medium heat. Toss in onions, celery, and carrots. Let them cook and soften while stirring gently, about 8 minutes.
04 -
Pour in chicken broth, beef broth, water, and wine if using it. Add your salt, white pepper, and bay leaf. Let the pot come to a boil.
05 -
Add pasta to the boiling broth and cook 8-10 minutes until it’s just tender but not mushy.
06 -
Toss in the spinach and precooked meatballs. Simmer lightly until the leaves wilt. Ladle into bowls and sprinkle on some grated cheese.
# Notes:
01 -
Leave out pasta if freezing this for later (freezes up to 3 months).
02 -
Cook fresh pasta when reheating the soup from frozen.