Wednesday, November 2, 2011

Italian Wedding Soup

My Mom and I used to love the Italian Wedding Soup at Bravo.  I found a Barefoot Contessa recipe and I made it myself.  It is good, perfect for a chilly night.
  • 1 lb. ground pork
  • ½ lb. pork sausage, casing removed
  • 2/3 C. Italian bread crumbs
  • 2 cloves of garlic, minced
  • ¼ C. Pecorino Romano cheese, grated
  • ¼ C. Parmesan cheese, grated
  • ¼ C.milk
  • 1 large egg
  • 1 t. kosher salt
  • ½ t. black pepper
  • ¼ C. olive oil
  • 1 C. onions, finely chopped
  • 1 C. carrots, chopped
  • 1 C. celery, chopped
  • 3 garlic cloves, minced
  • 1 t. kosher salt
  • ½ t. cayenne pepper
  • 12 C. chicken stock
  • ½ C. dry white wine
  • 1 C. small pasta like tubetini or Acini di pepe
  • ¼ C. chopped dill
  • 1 (6 oz.) bag of baby spinach, stems trimmed off, and cut into ¼
  • Grated Romano cheese
  1. Preheat oven to 350 degrees
  2. Combine all the ingredients for the meatballs in a large bowl (don’t over work the meat, just until everything is combined)
  3. Using a 1 inch scoop leveled, form a ball (don’t pat the meatball, allow them to be loose formed)
  4. Place the meatballs on a sheet pan and bake for 30 minutes
  5. Heat olive oil over medium heat in a large pot and add chopped onions, celery, and carrots cooking until veggies are soft, about 10 minutes
  6. Add garlic for last minute
  7. Deglaze the pot with the white wine (this step is NOT in the cookbook)
  8. Add salt and cayenne pepper
  9. Add chicken stock and bring to a boil
  10. Add the pasta and cook simmering for 8 minutes
  11. Add the dill and the meatballs and cook for 2 minutes
  12. Add the spinach and cook for 1 minute
  13. Cut the heat
  14. Ladle soup into bowls and sprinkle with grated Romano cheese
Tips and Tricks:
  • Making your own chicken stock for this recipe is cheaper and tastes better.  Follow my link to find out how I make mine.
  • This recipe called for ground chicken and chicken sausage.  I couldn’t find ground chicken, so I used ground pork and green onion pork sausage.  I liked it, so I changed the recipe.
  • This soup freezes great!

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