Italian Wedding Soup

Category
Soups And Stews

Cuisine
Italian

Servings
4

Prep Time
15 minutes

Cook Time
20 minutes

A comforting classic with a twist! This Italian Wedding Soup is a cozy blend of tender meatballs, hearty vegetables, and fresh spinach in a flavorful broth. Finished with Parmesan and parsley, it’s a classic comfort food perfect for any season.

Meatballs

• 1 lb Ground Beef
• ½ lb Ground Pork
• 1 Egg
• ½ cup Panko Bread Crumbs
• ⅓ cup Parmesan Cheese, grated
• 2 Large Garlic Cloves, minced
• 2 Tbsp Parsley, chopped
• 1 Tbsp Herb & Garlic Dipper & Seasoning
• 2 tsp Sicilian Seasoning Salt
• 1 tsp Roasted Garlic White Barrel Aged Balsamic
• 3 Tbsp PizzaOlio Infused Olive Oil, for cooking

Soup

• 1 Yellow Onion, diced
• 3 Large Carrots, diced
• 2 Celery Ribs, diced
• 1 tsp Sicilian Seasoning Salt
• 3 Garlic Cloves, minced
• 3 Tbsp Roasted Garlic White Barrel Aged Balsamic
• 6 cups Chicken Stock
• 1 Tbsp Herb & Garlic Dipper & Seasoning
• ¾ Dried Short Pasta of Choice
• 4 cups Fresh Spinach
• Freshly Grated Parmesan and Chopped Parsley, to garnish

Directions

1. In a large bowl, combine all meatball ingredients. Form the mixture into 1-inch balls.
2. Heat the PizzaOlio Infused Olive Oil in a pot over medium heat. Brown the meatballs in batches for 1-2 minutes per side. Remove and set aside on a plate.
3. In the same pot, add the onion, celery, and carrots. Sauté for about 5 minutes or until softened, then season with 1 tsp of Sicilian Seasoning Salt.
4. Add the minced garlic and cook for 1 minute or until fragrant. Stir in 3 Tbsp of Roasted Garlic White Barrel Aged Balsamic. Pour in the chicken stock and add 1 Tbsp of Herb & Garlic Dipper & Seasoning.
5. Bring the mixture to a simmer. Add the dried pasta and cook for 5 minutes.
6. Return the meatballs to the pot and add the spinach. Cook for an additional 3-4 minutes or until the pasta is tender.
7. Serve garnished with freshly grated Parmesan and chopped parsley. Enjoy!