I've been on a big soup kick lately. I'm enjoying always having a pot on the stove for anyone to enjoy when they get hungry.
For some strange reason I had a craving for Italian Wedding Soup yesterday. It's weird because I've only ever had it once, and that was about 10 years ago! That's a long time to hold out on a second taste. There are a ton of variations to this recipe based on which region of Italy it's coming from. I texted my friend Sara whose husband is Italian and asked her for her recipe. She told me how her husband's nonna taught her how to make it, and then I threw my own spin on it. I must have done something right because my picky two year old passed up pizza for a bowl and gobbled it up! And the best thing about this soup? It's ready to eat in half an hour!
For another great soup recipe, check out my Crockpot Beef and Barley Soup recipe on my LMD blog.
Italian Wedding Soup
1/2 lb lean ground
1/2 lb ground pork
1/4 cup finely diced onion
1/4 cup finely diced parsley
1 egg
1/4 cup light cream
1 clove garlic, minced
1/2 cup panko (bread crumbs)
3 cups chicken stock
3 cups water
2/3 cups acini di pepe pasta
3 cups spinach
Directions:
1. Mix together the beef, pork, onion, parsley, egg, cream, garlic and panko until thoroughly incorporated.
2. Roll into 1/2 " meatballs and set aside.
3. Bring the chicken stock and water to a slow boil and drop in the meatballs.
4. Season with salt to taste and add the pasta and spinach.
5. Simmer until pasta is cooked.
6. Serve with fresh grated Parmesan.
Printer Friendly Recipe
