This put me in the mood for a warm bowl of soup.
Not a thick, hearty one but something rather light, yet filling and containing healthy ingredients. The one that came to mind is this recipe for Italian Wedding soup. A chicken broth base, with carrots, tiny pasta, beef meatballs and spinach, it was just what I wanted.
A quick side note: I always assumed it was so named because it was served at Italian weddings. HaHa! My friend Pauline who is Italian by heritage straightened me out on that one. She says it gets its name from the fact that it is a marriage of beef meatballs with chicken stock, a wedding of sorts. So—now we know.
I usually start this recipe by making the meatballs first, putting them on a platter or tray in the refrigerator while I begin the actual soup-making……then when I need the meatballs they are all ready. In fact they could be made a day in advance and kept cold so you save time on the day you make the soup, since this is what takes the most time. With the meatballs all made, it takes less than an hour to make the soup. Now let’s get started.
ITALIAN WEDDING SOUP
SERVINGS: ABOUT 8
- 1 Tablespoon olive oil
- 1 medium onion, chopped
- 1-2 carrots, finely diced
- 1 clove garlic, minced
- 8 cups chicken broth
- 3/4 teaspoon dried mixed Italian herbs
- 1- 1 1/3 cups small pasta, like orzo or ditalini
- 10 oz. box frozen spinach, thawed and squeezed dry; or 8 0z. fresh baby spinach
- Prepared meatballs (see separate directions)
For the meatballs:
- 1 lb. ground beef
- 1 egg
- 1/4 cup bread crumbs, preferably Panko
- 1/4 cup milk
- 3/4 teaspoon salt
- 1 Tablespoon finely diced onion
- 1 Tablespoon grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
In a medium bowl mix together the milk, egg, salt, breadcrumbs, and seasonings. Crumble and add the ground beef. Gently mix with the other ingredients. With your hands, form into tiny meatballs, about 1 inch in diameter. It’s helpful to moisten your hands occasionally while doing this—-the meatballs seem to stick together better.
PUTTING IT ALL TOGETHER
In a large soup kettle, sauté the onion and carrots in the olive oil, just till onion is translucent. Add garlic and sauté another minute.
Add the chicken broth and herbs; Bring to a boil, cover, and reduce heat to medium and simmer till vegetables are tender. Add the pasta, bringing soup back up to boil, simmer about 10 minutes.
Stir in the spinach and cook until wilted, if using fresh, or warmed through if using frozen. Taste and adjust seasoning with salt and pepper as needed.
Ladle soup into serving bowls and top with grated parmesan cheese. Oh, yeah! This is good stuff!
SOURCE: Pauline’s recipe with slight modifications by yours truly.