Italian Wedding Soup

If I’m being completely honest, I never ate Italian Wedding Soup growing up. It wasn’t until about a year or two ago that I stumbled upon this recipe online somewhere and decided to give it a go and now I love it. It’s hearty, delicious and so comforting on a winter night. Of course, I always have to put my own twist on recipes so here’s my rendition of Italian Wedding Soup!

Ingredients

2 carrots diced

2 stalks of celery diced

3 gloves of garlic smashed

2 cups beef stock

4 cups of spinach

1 pound orzo pasta

Meatballs:

1 pound ground veal, beef and pork mixture

1/4 cup grated parmigiano

1 egg

1/2 cup plain breadcrumbs

1 teaspoon oregano

1/2 teaspoon black pepper

Directions

In a large bowl, add the ground meat, grated parmigiano, egg, breadcrumbs, oregano and black pepper. Mix everything together with your hands until it is well combined

Roll out small meatballs and place them on a dish to the side

In a large pot, coat the bottom with olive oil and add garlic, carrots and celery

Cook this on medium heat to sweat the vegetables for 5-7 minutes

Next, add the meatballs and immediately add the beef stock

Next, add the spinach and fill the pot the rest of the way with water

Add salt to taste and let cook on medium heat 20-25 minutes, stirring occasionally

Add your pasta and make sure there is enough liquid to cover everything

Cook for another 5-6 minutes stirring frequently so the pasta doesn’t stick to the bottom of the pot

Shut the flame and continue to stir for another few minutes

Serve immediately

Buon appetito!