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!
- 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
- 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!