Wedding Soup

When the weather gets colder we start to reach for meals that warm our souls. Soup tends to be one of those meals we love in the fall. A wedding soup recipe was requested by a friend and it turned out so well I thought I would share with everyone else. I used The Cozy Cook’s recipe, she explains that you can make this recipe by using the stovetop, pressure cooker, or slow cooker. I used the stove top because I was going to be around all evening and it did not take long at all!

Ingredients

Meatballs

  • 1/2 lb Ground Beef, 80% lean
  • 1/2 lb Ground Pork (I used the meatball mix at the grocery store to save some $$$)
  • 1 Egg, beaten
  • 1/2 Cup Italian Breadcrumbs
  • 1/4 Cup Parmesan Cheese
  • 3 Garlic Cloves, finely diced
  • 1/3 Cup Parsley
  • Salt + Pepper

Soup

  • 1 TBSP Olive Oil
  • 1 1/4 Cups Carrots, diced
  • 1 1/4 Cup Yellow Onion, diced
  • 3/4 Cup Celery
  • 1 TBSP Garlic, minced
  • 8 Cups Chicken Broth
  • 2 TBSP Italian Seasoning, I used a mix of oregano, parsley, and basil
  • Salt + Pepper
  • 3/4 Cup Dry Acini De Pepe Pasta
  • 8 oz Fresh Pasta

Let’s Get Cooking

Combine all the meatball ingredients, be sure to mix well but don’t over mix!

Roll the meat into 1-inch balls, I used a TBSP to measure out each ball.

Heat the olive oil into a large soup pot over med-high heat and brown the meatballs in small batches. Let the meatballs cook for 2-3 min each, they will continue to cook in the soup.

Once all the meatballs are browned, add in the mirepoix (carrots + celery + onion) and saute until softened. Then add in the garlic and saute for another minute.

Add in chicken broth + Italian seasoning + salt + pepper. Bring the soup up to a boil.

Once at a boil, add in the meatballs and the pasta. Simmer the soup for 10 min and make sure that the meatballs are cooked through.

Stir in the spinach & serve!

Top the soup off however you like, with cheese, parsley or whatever you want! I served mine in a homemade sourdough bread bowl but that’s extra!

Always Hungry,

Hannah

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