italian wedding soup
This soup smells fabulous! Tip: Buying fresh basil is worth it! FYI: This recipe makes quite a few meatballs. I don't put all of them in my soup. I find another use for the extra meatballs. Tip: Make spaghetti and meatballs the next night.
prep time
cook time
method
---
yield
6-8 serving(s)
Ingredients
- MEATBALLS
- 1 pound ground beef
- 1 pound ground bulk pork sausage
- 2 cloves minced garlic
- 2 - eggs
- 1/2 cup bread crumbs, seasoned
- VEGETABLES
- 3 medium carrots, sliced
- 3 - celery stalks, diced
- 1 large onion, chopped
- 2 tablespoons olive oil
- 1 clove garlic minced
- BROTH
- Two-32 ounce chicken broth
- One-32 ounce beef broth
- 2-3 teaspoons chicken bouillon, instant
- 10 ounces frozen spinach, thawed
- 1 - onion soup mix, envelope
- 4-1/2 teaspoons catsup
- 1/4 cup fresh basil, chopped
- 1 tablespoon thyme, dried
- 1/2 teaspoon black pepper
- 3 - bay leaves
- 1/2-1 cup acini di pepe or ditalini pasta
How To Make italian wedding soup
-
Step 1Mix all meatball ingredients together. Shape into 3/4 inch balls. (I use my small melon scoop) Place meatballs in casserole dish and bake at 350 degrees for 15-20 minutes. Set aside. (You will be adding them to soup after the following has cooked) -
Step 2In large soup pot, saute carrots, celery, and onion in olive oil for 5-7 minutes. Add garlic and saute 1 minute longer.
-
Step 3Add broths, bouillon, spinach, onion soup, catsup, basil, thyme, pepper, bay leaves. Heat until vegetables are tender, about 30 minutes.
-
Step 4Bring soup to gentle boil. Discard bay leaves. Stir in pasta and cook 13-15 minutes, until pasta is done.
-
Step 5Reduce heat and add cooked meatballs. Simmer until meatballs are heated. Serve and enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes