Italian Wedding Soup
This Italian Wedding Soup is full of flavor and perfect for any occasion. Enjoy!
Ingredients
- For the Meatballs:
- 1 ½ pounds ground beef or pork, or sausage
- 1 small onion grated
- 2 cloves garlic chopped or minced
- ¼ cup Parmesan cheese grated
- ½ teaspoon ground fennel
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning or oregano
- 1 pinch red pepper flakes to taste
- 1 tablespoon parsley chopped
- 1 large egg
- 1 tablespoon heavy cream or milk
- ½ cup breadcrumbs gluten-free for gluten-free
- For the Soup:
- 1 tablespoon oil
- 1 cup onion diced
- 1 cup carrot diced
- 1 cup celery diced
- 4 cloves garlic chopped
- ½ teaspoon ground fennel seeds optional
- ½ teaspoon red pepper flakes optional
- 8 cups chicken broth
- 1 tablespoon Italian seasoning or oregano
- 8 ounces small pasta such as acini de pepe or pearl couscous
- ¼ cup Parmesan cheese grated
- 5 ounces baby spinach
- 2 tablespoons lemon juice
- 1 tablespoon parsley chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Mix the meatball ingredients, form into 1-tablespoon-sized balls, and bake for 20-25 minutes.
- In a large pot, heat the oil and sauté the onion, carrot, and celery for 7-10 minutes. Add the garlic, fennel, and red pepper flakes, and cook for 1 minute.
- Pour in the broth, Italian seasoning, pasta, and cooked meatballs. Bring to a boil, then simmer for 8 minutes until the pasta is tender.
- Stir in the Parmesan cheese and spinach, and allow the cheese to melt and spinach to wilt.
- Add lemon juice, parsley, and season with salt and pepper to taste. Serve hot and enjoy
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