italian wedding soup

Italian wedding soup. photo by Joe Sevita

This is my family’s favorite soup.  Upon seeing this dish, their faces light up and they might even clap.  And why not?  Adorable tiny mouthful meatballs filled tasty soup of carrots, celery, onion, spinach and orzo or any small pasta your have on hand..

Recipe adapted from Brown Eyed Baker.  

ingredients 

meatballs:

• 1 lb ground beef

• 1 small onion, grated

• 4 tbsp Grated Parmesan cheese

• 2 tbsp bread crumbs

• 1/4 cup fresh parsley, chopped

• 1/2 tsp dried basil (optional)

• 1 tsp salt

• 2 egg white

soup:

• 2 tbsp unsalted butter

• 1 medium onion, chopped

• 4 carrots, sliced

• 3 ribs celery, sliced

• 2 garlic cloves, sliced

• 12 cups chicken broth 

• Salt & pepper

• 1 cup orzo pasta or other small pasta

• 8 oz fresh spinach

cooking steps:

1. Combine and mix well all ingredients for meatball.  Shape into 3/4 inch balls.  Place on baking sheet lined with baking paper.  Cover with plastic wrap and freeze for about 1 hour.

2. Melt butter in a large stock pot.  Sauté onion, carrots, butter and garlic until tender.

3. Add chicken broth and bring to boil.  Lower heat and simmer for 30 minutes.  Season with salt and pepper.

4. Add meatballs to the soup and cook for 10 minutes.  Add pasta and cook for 10 minutes.  Add spinach.  Simmer for 30 minutes more until desired consistency, longer if starchier soup is desired.