Posts tagged ‘Italian Wedding Soup’

April 23, 2012

Italian Wedding Soup

I’ve always loved a piping-hot bowl of Italian Wedding Soup, but I had never found the right recipe. Until now. I scoured the Web and combined a little bit of this one with a little bit of that one, added a few more vegetables and voila—it was perfection. Everyone had seconds and asked me to make it again.

I started by sauteeing a container of mirepoix from Trader Joe’s, which is basically chopped carrots, onions and celery, in olive oil. Pre-chopped vegetables for a good stock is just what I needed on a rushed day. Then, I added 8 cups of low-sodium chicken broth, plus 1 can of cannellini beans and a the heel of a wedge of Parmesan cheese. I let it simmer for a about 15 minutes and then I added the meatballs.

For the meatballs, I combined:

1 lb. of lean ground beef

1/2 lb. ground mild Italian sausage

1 small onion, chopped

1 tsp dried basil

1 tsp dried oregano

2  tsp minced garlic

1 egg

1/2 cup chopped parsley

1/2 cup grated Parmesan cheese

1/4 cup bread crumbs (leave out if you’re GF)

I shaped them into mini meatballs and dropped them into the simmering broth until they were cooked through. Lastly, I turned off the heat and stirred in a bag of baby spinach. You could substitute endive or Swiss chard, but you’d have to increase your cooking time. Serve with freshly grated Parmesan cheese and season with salt and pepper.

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