Italian Wedding Soup

Italian Wedding Soup

Italian Wedding Soup - By: Nicole Barton

Meatballs:
1lb Ground Beef
Tbsp Each Fresh Or Dried Basil, Oregano, Parsley
Onion Powder, Garlic Powder, Salt And Pepper
1 Egg
1/4c Either White Or Italian Bread Crumb

Soup:
3- 32 Oz Chicken Stock
1 Finely Chopped Shallot
3 Cloves Garlic Minced
Heaping Tbsp Better Than Bouillon Beef Flavor
1 Lb Acini De Pepe
Couple Handfuls Of Fresh Spinach
Salt And Pepper To Taste

 

Instructions:

Mix all meatball ingredients together and roll out into 1” meatballs. Line pan with parchment. Bake on 375 for 20 mins or until done.

While meatballs are baking, Sauté shallot and garlic in a couple tablespoons of butter with salt and pepper until shallots are translucent.

Add in broth and better than bouillon, and simmer.

In separate pot, cook Acini de Pepe to al dente, strain, and set to the side.

Add in cooked meatballs.

Add in spinach and bring to a low boil for 5 mins to cook spinach down. If you add the spinach before this step, it will turn your broth green. Nobody wants green broth.

Add in Acini De Pepe

Note: *DO NOT COOK PASTA IN THE BROTH- it will absorb the majority of the liquid. This recipe makes enough for 4-5 adults with some leftovers. Feel free to add carrots, celery, etc. IMO, this recipe is great without it.

 

By:Nicole Barton
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