This Sunday is Easter and, while we don't celebrate it, our close friends always invite us to their holiday celebration. The main dish varies from year to year but, the one thing that never changes is the soup. Every year, my friend makes the most delicious Italian Wedding Soup to start the meal and everyone at the table has to restrain themselves from filling up before the rest of the meal. For the longest time, I assumed it was an old family recipe but found out that she uses this recipe from Chocolate Moosey. Try it for your holiday celebration, or for a delicious Sunday Supper.
Italian Wedding Soup
(recipe and image from Chocolate Moosey)
1/2 pound ground beef, thawed
1/4 cup onion, chopped
1 clove garlic, peeled and minced
2 Tbsp grated Parmesan cheese
1/2 tsp salt
1 Tbsp plain bread crumbs
1/2 tsp dried basil
3/4 tsp dried parsley
1 Tbsp butter
1/2 cup onion, chopped (roughly 1 small)
1/2 cup carrot, peeled and sliced into coins (roughly 2 carrots)
2 cloves garlic, peeled and minced
6-8 cups chicken broth
Salt and pepper for seasoning
1/2 cup acini di pepi (can use orzo)
10 ounces frozen spinach, thawed
Make the meatballs:
In a large bowl, mix together the beef, onion, garlic, cheese, salt, bread crumbs, basil, parsley, and egg until combined. Shape into tiny bite-sized meatballs, roughly 1/2 inch in diameter. Place onto cookie sheets (or plates) and refrigerate until ready to use*. Refrigerating will keep them from falling apart in the soup.
For the soup:
In a large stock pot, melt the butter. Add the onion, carrots, and garlic and cook until tender but not too soft, about 5 minutes.
Add 6 cups of chicken broth and bring to a boil. Turn down the heat to simmer, cover, and cook for 30 minutes. Taste and add salt and pepper as needed.
Drop in the meatballs and cook 7 minutes (longer if frozen*). Add acini di pepi and cook 5 minutes then add spinach. Cover and simmer for 30 minutes. If you need more broth, add the remaining 1-2 cups.
For more recipes, and to check out Lunchbox Love, visit us at SayPlease.com.