Wedding Soup (Print Version)
# Ingredients:
01 -
1 large egg.
02 -
3 tablespoons fresh chives, finely chopped.
03 -
2 teaspoons fresh sage, finely chopped.
04 -
2 cloves garlic, minced.
05 -
¾ pound ground beef (85-90% lean).
06 -
½ pound Italian sausage, removed from casings.
07 -
½ cup Parmigiano Reggiano, grated.
08 -
⅓ cup Italian seasoned breadcrumbs.
09 -
¼ teaspoon salt.
10 -
2 tablespoons olive oil.
11 -
1 medium yellow onion, diced.
12 -
2 large carrots, diced.
13 -
2 celery stalks, diced.
14 -
6 cups chicken broth.
15 -
2 cups beef broth.
16 -
2 cups water.
17 -
½ cup dry white wine (optional).
18 -
1 bay leaf.
19 -
½ teaspoon salt.
20 -
¼ teaspoon white pepper.
21 -
1 cup small pasta (ditalini).
22 -
4 ounces fresh spinach, roughly chopped.
23 -
Parmigiano Reggiano for serving.
# Instructions:
01 -
Heat oven to 350°F. Mix egg, herbs, and garlic in bowl. Add meat, cheese, breadcrumbs and salt. Form into 1-inch meatballs.
02 -
Place meatballs on greased rack over foil-lined baking sheet. Bake 15-18 minutes until browned.
03 -
Heat oil in large pot. Cook onions, carrots, and celery until soft, about 8 minutes.
04 -
Add broths, water, wine, bay leaf, salt and pepper. Bring to boil.
05 -
Add pasta and cook until al dente, 8-10 minutes.
06 -
Add spinach and meatballs. Simmer until spinach wilts. Serve with grated cheese.
# Notes:
01 -
Can be frozen up to 3 months without pasta.
02 -
Add fresh pasta when reheating frozen soup.