Wedding Soup
Mini meatballs made from beef and/or Italian sausage float amongst the tiny past in a rich broth filled with delicious vegetables
Submitted by: Joe Gurto Jr.
Favourite of: Mark Gurto
Serving Size: 8 oz 9 250 ml
Number of servings :8
Prep time 20 minutes
Total time: 1 hour
Ingredients
For the beef meatballs:
1 small onion grated
⅓ cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice white bread
½ cup grated Parmesan cheese optional, plus extra for serving if you want
8 oz (500 gm) lean ground beef
For the sausage meatballs:
1 lb (500 gm) Italian sausage (not in casings)
For the soup:
2 carrots – sliced
1 large onion – diced
1 lg stalk of celery – diced
1 tsp crushed garlic
2 Tbsp mixed Italian Herbs
32 oz (2 lt) chicken stock or broth
1 cup tiny pasta (stellini, ditalini, orzo, risoni, etc)
6 oz (180 gm) baby spinach leaves – chopped
Method
Step 1: Make the meatballs: Combine all beef meatball ingredients and roll into tiny (1 in / 2 cm) balls. Roll the Italian sausage meat into (1 in / 2 cm) balls.
Step 2: Brown the meatballs in a frying pan. Set aside.
Step 3: Chop the carrots, onion and celery. Saute in about 1 or 2 Tbsp oil until the vegetables have begun to soften, about 6 minutes. Add garlic and saute for another 1 minute.
Step 4: Add the chicken stock to the vegetables and bring to a low boil. Add the Italian herbs and season with salt and pepper to taste. Add the meatballs and pasta.
Step 5: Cook until the pasta is tender and meatballs have cooked through, about 10 – 15 minutes. Add chopped spinach leaves during the last minute of cooking.
Step 6: Serve, top with a bit of grated Parmesan cheese if desired.
Special Instructions
Can be eaten as a meal on its own, or serve with a nice salad and crusty Italian bread.