Italian Wedding Soup
Melt-in-your-mouth meatballs soaked into a flavorful broth, with chunks of carrot and spinach. And if that's not enough, those tiny bits of pasta will complete the Italian vibes.
For the meatballs
- 800 grams minced beef (substitute: 50% beef, 50% lamb)
- 1 cup flat leaf parsley (chopped)
- 1 egg (beaten)
- 1/2 tsp dried dill
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 clove garlic
- 1/3 cup bread crumbs
- 1/2 cup grated parmesan cheese (substitute grated pecorino)
- 4 Tbsp cream
- salt and pepper
- 2 Tbsp olive oil (for frying)
For the soup
- 2 medium carrots
- 2 celery stalks
- 1 medium onion
- 2 liter chicken stock (substitute: Vegetable/beef stock)
- 2 cloves garlic
- 2 Tbsp tomato paste (substitute: 1/2 cup tomato puree)
- salt and pepper
- 1 cup orzo (Substitute: any other small sized pasta)
- 3 cups fresh spinach
For the meatballs:
Add all the ingredients to the minced meat and mix well with hands until well incorporated.
Form into small balls of equal sizes.
Heat the olive oil in a deep pan/pot on medium heat. Add the meatballs in batches and fry until golden on all sides. Take out from pan and set aside.
For the soup:
Finely dice the onion, celery and carrots.
In the same pan where you fried the meatballs (using the same oil remaining), add the onion, celery and carrots. Saute for 3 minutes on medium heat.
Add finely minced garlic, tomato paste and season with salt and pepper. Mix and saute for another 3 minutes.
Add the chicken stock, cover and let cook for 10 minutes on medium heat.
Now add the pasta, cover and cook for another 10 minutes (add more time if your pasta requires longer to cook).
Add the meatballs and spinach. Cover and let cook for 5 minutes.
- You could make extra meatballs and freeze some for later use as well (before frying). They keep well in the freezer for about a month.
- You could swap the herbs for your favorite ones.
- Add some chili flakes for some extra heat.
- This paste tastes even better the next day, so make sure to make enough to have leftovers.