Italian Wedding Soup (Print Version)
# Ingredients:
01 -
1 medium yellow onion, diced.
02 -
2 stalks of celery, diced.
03 -
2 large carrots, diced.
04 -
¾ pound ground beef, 85-90% lean.
05 -
½ pound Italian sausage, casing removed.
06 -
1 large egg.
07 -
2 garlic cloves, minced.
08 -
3 tbsp fresh chives, chopped small.
09 -
2 tsp freshly chopped sage.
10 -
½ cup Parmigiano Reggiano, grated.
11 -
⅓ cup Italian breadcrumbs, seasoned.
12 -
¼ tsp salt.
13 -
½ tsp salt.
14 -
¼ tsp white pepper.
15 -
1 bay leaf.
16 -
2 tbsp olive oil.
17 -
6 cups chicken stock.
18 -
2 cups beef stock.
19 -
½ cup dry white wine (optional).
20 -
2 cups water.
21 -
1 cup ditalini or another small pasta.
22 -
4 oz fresh spinach, roughly sliced.
23 -
Extra Parmigiano Reggiano for garnish.
# Instructions:
01 -
Preheat your oven to 350°F. Beat the egg in a bowl and stir in the chives, sage, and garlic. Toss in the ground meat, breadcrumbs, Parmesan, and salt, and mix well. Shape into meatballs, about an inch wide.
02 -
Line a baking sheet with foil and set a greased rack on top. Arrange the meatballs on the rack and bake for 15-18 minutes until they're browned.
03 -
Pour olive oil into a large pot on medium heat and add the onion, carrots, and celery. Cook them for about 8 minutes or until they're softened.
04 -
Into the pot, pour the chicken broth, beef broth, water, wine (if using), and toss in the bay leaf. Sprinkle in the salt and white pepper, then bring it all to a boil.
05 -
Once boiling, add the pasta and cook until it's tender but firm, about 8-10 minutes.
06 -
Lower the heat and stir in the spinach along with the meatballs. Simmer briefly until the spinach softens. Ladle into bowls and top with grated Parmesan.
# Notes:
01 -
Freeze without pasta for up to 3 months.
02 -
Add uncooked pasta when reheating frozen portions.