Italian Wedding Soup (Print Version)
# Ingredients:
01 -
1 medium yellow onion, chopped small.
02 -
2 teaspoons finely chopped fresh sage.
03 -
¾ pound lean ground beef (85-90%).
04 -
½ cup grated Parmigiano Reggiano cheese.
05 -
1 large egg, beaten.
06 -
3 tablespoons minced fresh chives.
07 -
2 diced celery stalks.
08 -
6 cups low-sodium chicken broth.
09 -
½ pound Italian sausage, casing removed.
10 -
¼ teaspoon salt (for seasoning meat).
11 -
1 cup ditalini or other tiny pasta.
12 -
½ teaspoon white pepper.
13 -
2 tablespoons olive oil for sautéing.
14 -
1 bay leaf for flavoring broth.
15 -
2 cups beef stock.
16 -
2 cloves garlic, everything minced up.
17 -
½ cup breadcrumbs flavored with Italian herbs.
18 -
2 diced carrots.
19 -
2 cups plain water as extra liquid.
20 -
4 handfuls of roughly chopped fresh spinach.
21 -
¼ teaspoon salt (for the soup).
22 -
4 ounces grated Parmigiano for servings.
23 -
½ cup dry white wine, optional but good.
# Instructions:
01 -
Preheat the oven to 350°F. In a bowl, combine your egg, garlic, herbs, breadcrumbs, cheese, salt, sausage, and ground beef. Roll small 1-inch-sized meatballs.
02 -
Arrange meatballs on a greased wire rack set over a foil-lined tray. Bake 15-18 minutes until golden brown all over.
03 -
Drizzle olive oil in a big pot over medium heat. Toss in the onions, celery, and carrots. Sauté them for about 8 minutes till soft.
04 -
Pour in the chicken and beef broths, water, wine, and stir in the bay leaf, salt, and white pepper. Let it reach a nice boil.
05 -
Add the pasta to the boiling broth. Let it cook for 8-10 minutes till tender but still firm.
06 -
Slide the meatballs and spinach into the pot. Let the greens soften while everything simmers. Serve with some grated Parmigiano.
# Notes:
01 -
Store without the pasta for up to 3 months in the freezer.
02 -
When reheating frozen soup, throw in fresh pasta to cook.