I get really excited whenever I make Italian wedding soup. It’s one of my favorite dishes, filled with homemade browned meatballs, fresh veggies and tiny bits of pasta. It’s perfect for any time of the day and never disappoints!
FOR THE MEATBALLS:
1 large egg
3 tbsp. finely chopped fresh chives
2 tsp. finely chopped fresh sage
2 cloves garlic, minced
⅓ lb. 85% or 90% lean ground beef
½ lb. sweet or hot Italian sausage, removed from the casings
½ cup grated Parmigiano-Reggiano
⅓ cup Italian-seasoned bread crumbs
¼ tsp. salt
FOR THE SOUP:
2 tbsp. olive oil
1 medium yellow onion, diced
2 large carrots, diced
2 stalks celery, diced
6 cups high-quality chicken broth, such as Swanson (do not use low-sodium)
2 cups high-quality beef broth, such as Swanson (do not use low-sodium)
2 cups water
½ cup dry white wine (optional)
1 bay leaf
½ tsp. salt
¼ tsp. white pepper (or black pepper)
1 cup small pasta, such as ditalini
4 oz. fresh spinach, stems trimmed, roughly chopped (about 3 packed cups)
Parmesan cheese for serving
1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil, then set an ovenproof roasting rack on top. Generously spray the rack with nonstick cooking spray.
2. In a medium bowl, beat the egg together with the chives, sage and garlic. Add all the remaining meatball ingredients and mash with your hands until well combined. Roll the mixture into tablespoon-size balls (about 1 inch in diameter each) and place on the prepared rack. Bake until lightly browned and cooked through, about 18 minutes.
3. Meanwhile, heat the olive oil in a medium soup pot until shimmering. Add the onions, carrots and celery and cook, stirring frequently, until the vegetables are well softened, about 8 minutes. Add the chicken broth, beef broth, water, wine, if using, bay leaf, salt and pepper and bring to a boil for about 8 minutes.
4. Cook the pasta according to the package directions until al dente, about 7 minutes. Taste the soup and adjust the seasoning if necessary, then lower the heat and add the spinach and meatballs. Simmer for a few minutes, until the spinach is wilted and the meatballs are warmed all the way through. Transfer the soup to bowls and serve with the grated Parmesan cheese.
NUTRITION DATA FOR 1 SERVING
Total Carbohydrates 16g
Total Fat 22g
Saturated fat 7g
Polyunsaturated fat 0.5g
Monounsaturated fat 2g
Trans fat 3g
Dietary Fiber 2g
Vitamin A 10%
Vitamin C 0%
This AMAZING Recipe can be found in my Mediterranean Refresh Cookbook here