Aunt Bridget’s Italian Wedding Soup

Aunt Bridget’s Italian Wedding Soup

Peace, Love & Soup
Peace, Love & Soup
Aunt Bridget's Italian Wedding Soup
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You can listen to us make this soup on . . . 
 Ep 21. Peace, Love & Soup – Batch 2, Acclimation
An authentic soup, traditionally made & served as a starting course at a big Italian Wedding ceremony. Yummy broth, tiny pasta & mini meatballs, what’s not to love? Make it in your home with (and for) the ones you love.
 
INGREDIENTS:
2 TBS olive oil
 
MEATBALLS:
1 lb ground beef, 80% lean
1 lb ground pork
2 eggs, beaten
1 cup Italian breadcrumbs
1/2 cup Parmesan cheese, finely grated 
6 cloves of garlic
2/3 cup fresh parsley, roughly chopped
salt & pepper
 
SOUP:
2 1/2 cups carrots, diced
2 1/2 cups yellow onion, chopped
2 TBS garlic, minced
16 cups chicken broth
1 TBS Italian seasonings mix (oregano, basil, crushed red pepper)
salt & pepper
1 1/2 cup Acini De Pepe Pasta
16oz fresh spinach, whole leaf
 
GARNISH:
Fresh parsley, roughly chopped
Fresh grated Parmesan cheese
 
INSTRUCTIONS:
Combine meatball ingredients, don’t overwork the meat
Roll into 1/2 tsp sized balls
Warm olive oil in large soup pot, over medium heat
Lightly brown (flash fry) meatballs on all sides
Transfer the meatballs to a parchment lined baking sheet & bake for 15 minutes @ 400 degrees (turning once 1/2 way through) –  They will finish cooking in the soup
Set aside the meatballs while you prepare the soup
Sauté the onion, carrot & garlic in the large soup pot of leftover grease from the meatballs for 5 minutes
Add Italian seasonings, salt & pepper to taste
Add chicken broth 
Bring to a boil
Add meatballs & pasta, stir gently
Reduce heat & simmer for 10 minutes, until the meatballs are cooked through
Stir in spinach & cover
Turn off heat & let the soup rest 10 minutes
Garnish with fresh parsley & Parmesan cheese & serve!
 
Buon Appetito!
 

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