Mia Cucina Italian Wedding Soup
From LindaLMT 8 years ago
- 2 hours to make
- Serves 6
The way I make Italian Wedding Soup. Using a good, rich, homemade chicken stock makes this soup. If you need to use store bought add a little of your favorite bouillon for more flavor and omit the salt.
Ingredients
- Meatballs: shopping list
- 2 slices of bread - processed to crumbs in food processor shopping list
- 1/4 c. milk shopping list
- 1 pound meatloaf mix (ground beef, pork, veal) shopping list
- 1/2 - 3/4 c. grated Parmesan cheese shopping list
- 1/4 c. chopped fresh parsley shopping list
- 2 cloves of fresh garlic - grated fine shopping list
- 1 egg shopping list
- salt and pepper to taste shopping list
- Soup: shopping list
- 2 T. Olive oil shopping list
- 1 small onion - grated fine shopping list
- 1 large carrot - diced shopping list
- 1 rib of celery - diced shopping list
- 8 c. chicken stock shopping list
- 1/2 c. tiny pasta (Acini De Pepe or Stars) shopping list
- 10 oz. box frozen chopped spinach shopping list
- (Optional) grated Parmesan cheese shopping list
How to make it
- 1. Preheat oven to 350 degrees.
- 2. Line a large baking sheet with foil or parchment paper.
- 3. In medium sized bowl add bread crumbs then milk, stir so bread absorbs milk.
- 4. Add ground meat, cheese, parsley, garlic, egg, salt, and pepper.
- 5. Mix well and adjust seasonings or ingredients to taste.
- 6. Roll teaspoon sized meatballs and place on baking sheet.
- 7. Bake about 15 minutes or until meatballs are cooked through.
- 8. When meatballs are done remove from baking sheet and place meatballs on paper towels to absorb excess grease.
- 9. In medium sized soup pot saute onion, carrot, and celery in Olive oil till tender and soft.
- 10. Add chicken stock and bring to boil.
- 11. Add pasta, reduce heat to low boil and continue cooking till pasta is cooked (about 10 minutes).
- 12. When pasta is cooked reduce heat to simmer and add cooked meatballs and spinach.
- 13. Let simmer on low another 10 minutes or until all ingredients are heated through.
- 14. Serve. Top with additional grated Parmesan cheese.
- NOTE: This soup is better when it's able to sit for a few hours after making so the flavors meld into one another however the longer it sits the more the pasta with absorb the broth.
The Rating
Reviewed by 4 people-
Made this for supper last night, and it was delicious. I had my own chicken broth and i added some chopped rosemary to the meat, as it needed using.I also added some tomatoe paste, just because i like the color.I used lactose free milk, and gluten fr...more
eastcoaster
in loved it
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this looks wonderful! can't wait to try!
chuckieb
in Ottawa loved it
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Made this for dinner and it's fantastic! When I let it sit a while to meld flavors I found the pasta had absorbed a lot of the broth, no worries- simply added a can of broth. Viola, fixed. Kid had 2 big bowls but didn't like meatballs, but she doe...more
LindsayB
in Western loved it
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