A classic Italian Wedding Soup full of vegetables and mini meatballs.
- 2 eggs
- 1 tablespoon onion powder
- 3 tablespoons extra virgin olive oil
- 1/4 cup worcestershire sauce
- meatballs
- 1 1/4 pounds ground beef, ground veal or combination
- 1 1/2 cups dry bread crumbs seasoned or plain
- 2 tablespoons basil dry
- 2 teaspoon italian parsley leaves dry
- 3 tablespoons garlic minced
- 1/2 cup parmesan or romano cheese grated
- 2 tablespoons adobo seasoning blend with or without pepper
- soup
- 16 cups low sodium chicken broth i like college inn
- 1 teaspoon oregano dry
- 1 teaspoon thyme dry
- 1 teaspoon dried rosemary crushed
- 1 tablespoon ground mustard
- 2 cubes chicken bullion 2 packets low sodium are ok
- 3 tablespoons garlic minced
- 2 medium finely chopped onions 1 frozen bag works also
- 3 - 4 cups fresh spinach 2 frozen bags work also
- 1 head escarole trimed
- 1 package mini carrots, halfed 1 package large sliced works also
- 1/2 cup parmesan or romano cheese grated
- 1 1/2 cups pastina large pasta broken into pieces
- Carbohydrate 17.009006676717 g
- Cholesterol 185.711333333333 mg
- Fat 13.7377479188357 g
- Fiber 2.24196661798593 g
- Protein 20.7260262519291 g
- Saturated Fat 4.15069283366264 g
- Serving Size 1 1 Serving (575g)
- Sodium 2201.05354279414 mg
- Sugar 14.7670400587311 g
- Trans Fat 1.23284475019651 g
- Calories 275 calories
Step-by-step
- Mix above ingredients for meatballs together well with hands. If mixture is too wet, add additional bread crumbs 1/4 cup at a time. Once mixed together, use about 1 to 1-1/2 tbsp of meat mixture to form balls. I usually get about 60 or so with this amount of ingredients. Place meat balls on a greased cookie sheet and bake at 350 for 20-30 minutes. Remove from the oven an set aside.
- Add the olive oil to a soup pot and let it heat up. Add the garlic and let sauté for a few minutes. Then add the bullion and allow it to dissolve. Once completely dissolved, add the onion an mix together well. Reduce heat and cover for about 5 - 7 minutes or until the onion is translucent.
- Add the broth an remaining spice, then raise the heat. Cover and bring to a boil. Let simmer for about 5 minutes. Remove the cover and add the cheese to the soup. Stir continuously until it has dissolved completely into the broth. Now it's time to add the meatballs, pasta, and frozen spinach. If using fresh spinach wait until the next step to add it. Bring to a boil again an cook for about 5 minutes. Add the fresh escarole and carrots, and spinach if you are using fresh. Bring to a boil again and cook for an additional 5 minutes. Turn off the heat and let stand for about 15 minutes before serving.
- I like to make this large amount because it usually makes about 12 servings for my family. Feel free to reduce the amount of broth and bullion, but even when I do that, I usually don't reduce the spices by much if at all.
- Buon appetito!
- &
- Enjoy!!!!
Clear, mineral-rich chicken broth holds tender beef meatballs, yielding greens, and soft grains of pastina that release starches to thicken the simmering liquid. Understanding how timing affects texture separates a cohesive bowl from a muddled pot. Proper sequencing prevents overcooked greens and mushy pasta.
Combine the ground meat, bread crumbs, cheese, and binders using your hands. Work gently to avoid compacting the protein, which creates dense meatballs. Portion the mixture uniformly using a tablespoon measure so each piece cooks at the exact same rate. Bake the formed spheres at 350 degrees Fahrenheit for 20 to 30 minutes until fully cooked through before introducing them to the liquid. Pre-baking renders out excess fat, keeping the final soup clear rather than greasy.
Heat extra virgin olive oil in a heavy-bottomed pot before introducing minced garlic. Sauté the aromatics briefly until fragrant, but watch the heat closely to prevent the garlic from burning and turning bitter. Dissolve the bouillon completely in the liquid base before adding spices and vegetables. Simmer the onions covered for 5 to 7 minutes until they turn translucent, softening their cellular walls and releasing natural sugars into the broth.
Stir the grated cheese directly into the simmering broth until it melts completely, building body without curdling. Add dense elements like mini carrots alongside the pastina and frozen spinach, allowing them adequate time to soften. Tender greens such as fresh escarole require less thermal energy and should go into the pot during the final boil. Turn off the heat and let the covered pot rest for 15 minutes to allow the pastina to finish hydrating without breaking apart entirely.
Binding and Baking the Meatballs
Combine the ground meat, bread crumbs, cheese, and binders using your hands. Work gently to avoid compacting the protein, which creates dense meatballs. Portion the mixture uniformly using a tablespoon measure so each piece cooks at the exact same rate. Bake the formed spheres at 350 degrees Fahrenheit for 20 to 30 minutes until fully cooked through before introducing them to the liquid. Pre-baking renders out excess fat, keeping the final soup clear rather than greasy.
Building the Broth Base
Heat extra virgin olive oil in a heavy-bottomed pot before introducing minced garlic. Sauté the aromatics briefly until fragrant, but watch the heat closely to prevent the garlic from burning and turning bitter. Dissolve the bouillon completely in the liquid base before adding spices and vegetables. Simmer the onions covered for 5 to 7 minutes until they turn translucent, softening their cellular walls and releasing natural sugars into the broth.
Sequencing Greens and Pastina
Stir the grated cheese directly into the simmering broth until it melts completely, building body without curdling. Add dense elements like mini carrots alongside the pastina and frozen spinach, allowing them adequate time to soften. Tender greens such as fresh escarole require less thermal energy and should go into the pot during the final boil. Turn off the heat and let the covered pot rest for 15 minutes to allow the pastina to finish hydrating without breaking apart entirely.
