Italian wedding soup is an American creation — despite the name. It is very popular in the US and is basically a meatball soup with pasta and spinach. I love it.
This recipe will yield enough meatballs for two meals. You can either make half of the recipe or freeze have of the rendered meatballs for a future meal. These will freeze beautifully and can be used in spaghetti with meatballs or meatball subs. Or a second making to this wonderful Italian wedding soup!
Perhaps my only advice I can give you for this is to make sure you do not over cook the spinach. Simply add it to the hot soup and let it wilt. That is all.
Here is what you are going to need for this delicious and satisfying Italian wedding soup:
FOR THE MEATBALLS:
½ pound ground beef or ground chicken
½ pound Italian sausage or chicken sausage
1/3 cup bread crumbs
3 garlic cloves – minced
1 egg – lightly beaten
2 TBS heavy cream
3 TBS finely chopped parsley
½ cup shredded Parmesan cheese
2 TBS grated yellow onion
2 tsp. coarse salt
2 tsp. black pepper
Place all the ingredients in a bowl. Mix well and make meat balls – about 1 inch in size. Place meatballs on a lined baking sheet. You should get at least 48. Calculate 6 meatballs per person and bake them. Freeze the rest for future use.
Heat an oven at 350 degrees. Place the meatballs into the oven and bake for about 30 minutes – until meatballs are cooked through and browned.
FOR THE SOUP:
2 TBS olive oil
1 small yellow onion – finely chopped
2 celery stalks – chopped
1 large carrot – diced
6 cups chicken broth
½ cup dry white wine
¾ cups small pasta – any kind will do as long as it is tiny (orzo, pearls, shells, etc)
1 cup torn spinach leaves
Add the olive oil to a large pot. Heat. Add the onion, celery and carrots. Sauté for about five minutes, stirring occasionally, until vegetables are softened.
Add the chicken stock and white wine. If you do not like cooking with wine go ahead and skip it. Bring the soup to a boil and simmer for about 5 minutes.
Add the pasta and cook for about 6 to 7 minutes. You want the pasta to be al-dente. When the pasta is cooked, add about 24 of the cooked meatballs. Add black pepper and stir.
Add the spinach leaves. All you want is for them to wilt.
Enjoy this wonderful Italian wedding soup with some crusty bread.