Italian-style wedding soup
Far from being served at weddings, this comforting soup owes its name to its harmonious blend of ingredients. It features tender meatballs, a clear broth, diced carrots and celery, a leafy green vegetable like spinach, and short pasta. A generous amount of Parmesan cheese adds an Italian touch to this dish.
Ingredients · Servings 6 s
- 450 g (1 lb) of a mixture of minced meat (beef, pork and veal)
- 30 g (1/4 cup) of breadcrumbs
- 20 g (1/4 cup) of freshly grated Parmesan cheese
- 10 g (1/4 cup) chopped flat-leaf parsley
- 3 cloves of garlic, chopped
- 1 egg, lightly beaten
- 30 ml (2 tbsp) of olive oil
- 10 ml (2 tsp) dried oregano
- 5 ml (1 tsp) of crushed chili flakes
- 30 ml (2 tbsp) of olive oil
- 2 carrots, diced
- 2 celery stalks, diced
- 2 onions, chopped
- 1 liter (4 cups) of chicken broth
- 1 liter (4 cups) of beef broth
- 1 parmesan cheese rind (optional)
- 150 g (1 cup) of small pasta of your choice (fregola, orzo, small shells)
- 140 g (6 cups) of baby spinach
- 1 lemon, juice only
- 105 g (1 1/2 cups) of freshly grated Parmesan cheese
- 25 g (1/2 cup) of a mixture of chopped herbs (flat-leaf parsley, oregano, dill)
Method · 1 h 30 min
- In a large bowl, mix all the ingredients. Season with salt and pepper.
- Using a 30 ml (2 tbsp) ice cream scoop, form balls with the meat mixture and finish shaping them with lightly oiled hands.
- In a saucepan over medium-high heat, brown half of the meatballs at a time in the oil. Set aside on a plate.
- In the same saucepan, soften the carrots, celery and onions in the cooking fat for 5 minutes. Season with salt and pepper.
- Add the stock cubes, Parmesan rind, and meatballs. Bring to a boil, skimming off any foam that rises to the surface. Add the pasta and simmer for 10 minutes, or until al dente, stirring occasionally. Remove from the heat. Remove the Parmesan rind and compost it. Add the spinach and lemon juice. Stir to combine. Adjust the seasoning.
- Divide the soup among bowls. Sprinkle with grated Parmesan cheese and herbs. Serve with baguette, if desired.
Published in RICARDO Magazine Volume 22, number 3.
- Nut-free
