Wedding Soup
One of my favorite meals that Frankie makes is his wedding soup! Honestly, I had never even tried wedding soup before. He decided to whip up a batch one day and combine some recipes that he found to make his own. It’s the perfect combination of flavors and tastes great on a cold winter day (or a 90 degree day at our house! ha)
Wedding Soup
Ingredients
- 1 medium vadallia onion - diced
- 3 medium carrots - diced
- 4 stalks celery - diced
- 2 garlic cloves - minced
- 2 quarts chicken stock
- 5 oz fresh spinach - chopped
- 1/2 cup acini de pepe pasta
- 3/4 cup bread crumbs panko
- 1 egg
- 1/3 lb ground beef
- 1/3 lb veal
- 1/3 lb pork
- 2 tbsp italian herb mix fresh oregano, basil, parsley & thyme
- fresh parmesan cheese - grated
- extra virgin olive oil
- sea salt
- cracked pepper
Instructions
To Make the Meatballs
- combine beef, veal, pork, egg, bread crumbs, herbs and 1 tsp each salt and pepper
- roll into marble sized balls
- set in refrigerator until ready
To Make Soup
- Heat 2 tsp extra virgin olive oil in large sauce pan on medium high heat
- Add onion, carrots, celery & garlic
- Cook until onions are translucent
- Add stock and bring to a simmer
- Add meatballs & cook 15 minutes
- Add spinach & acini de pepe and simmer for 10 minutes
- Season with salt and pepper
- Serve with freshly grated parmesan cheese
Notes
We make a batch of these and then freeze for later on (if we have any leftovers).
