Italian Wedding Soup
Italian Wedding Soup
Olivelle
4
15 minutes
20 minutes
Warm up with this Italian Wedding Soup, packed with tender meatballs, hearty veggies, and fresh spinach in a savory broth. Topped with Parmesan and a sprinkle of parsley, this comforting classic is perfect for cozying up any time of year!
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Ingredients
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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 and Seasoning
1 tsp Sicilian Seasoning Salt
2 tsp Roasted Garlic White Barrel Aged Balsamic
3 Tbsp PizzaOlio Infused Olive Oil, for cooking
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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 and Seasoning
¾ Dried Short Pasta of Choice
4 cups Fresh Spinach
Freshly Grated Parmesan and Chopped Parsley, to garnish
Directions
In a large bowl, combine all meatball ingredients, except for the PizzaOlio Infused Olive Oil. Form the mixture into 1-inch balls.
Heat the PizzaOlio Infused Olive Oil in a large pot over medium heat. Brown the meatballs in batches for 1-2 minutes per side. Remove and set aside on a plate.
In the same pot, add the onion, carrots, and celery. Sauté for 5 minutes or until softened, then season with 1 tsp of Sicilian Seasoning Salt.
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 and Seasoning.
Bring the mixture to a simmer. Add the dried pasta and cook for 5 minutes.
Return the meatballs to the pot and add the spinach. Cook for an additional 3-4 minutes or until the pasta is tender.
Serve garnished with freshly grated Parmesan and chopped parsley. Enjoy!