There are few canned soups that I could call my favorite. Most canned soups leave me feeling hungry and have a certain processed taste to them. But of all of the grocery store options I’d always go for Italian Wedding Soup. And after so many times I got to the point where I had to ask myself, how come I haven’t just tried making this myself. And so I did.
I like the simplicity of this soup, the tender vegetables in a light broth with the heavy meatballs to balance the meal out. This is the soup I have when I want to make sure I’m warm and full. And to be a whimsical (and because I couldn’t find any other tiny pasta) I made this Italian Wedding Soup with stars. I mean, why not right? I’ll pretend that it made it taste better.
How to make meatballs
I made my meatballs with a 50/50 mix of pork and beef. If you want to go leaner, feel free to substitute for chicken or turkey. The key to great meatballs is seasoning. I used fresh parsley, minced onion and garlic primarily. Once rolled, I cooked them in my cast iron skillet (baking works well too) until browned on all sides. If they have not cooked through on the skillet, that’s ok because they will cook more when in the soup.
I make all my soups in my dutch oven. In part because it is one of my largest pots, but also because it holds and retains heat very well. With soup you want to make sure the pot you are using won’t have any hot spots that will lead to scorches on the bottom. Dutch ovens are an investment piece but you don’t need to go to Le Creuset necessarily. I really like Lodge cast irons as well and they tend to be more affordable. I even gave one to my sister this past christmas.
Italian Wedding Soup
Homemade Italian Wedding Soup will make you get rid of all of your canned soup. Fresh and delicious, this meal will keep you feeling full!
- 1/2 Pound Ground Beef
- 1/2 Pound Ground Pork
- 1/2 Cup Plain Breadcrumbs
- 1 Egg
- 2 Cloves Garlic Minced
- 1/4 Cup Parsley Minced
- 1/4 Cup Onion Grated or Minced
- 2 Tbsp Olive Oil
- 2 Tbsp Olive Oil
- 12 Oz Spinach Chopped
- 1 Cup Onion Diced
- 1 Cup Celery Diced
- 1 Cup Carrot Diced
- 10 Cups Chicken Stock
- 1 Cup Dry Tiny Pasta
In a large bowl, combine all meatball ingredients except oil. Stir to combine.
Heat a large skillet on medium heat and pour oil into skillet
Roll meatballs into small balls and place in skillet. Cook until browned on all sides, then set aside.
Add oil and spinach to a dutch oven or large pot. On medium-high heat cook down spinach until it has wilted.
Add in onion, celery and carrot. Cook until softened
Add chicken stock, dry pasta and meatballs. Season generously with salt and pepper. Cook at a simmer for 10 minutes or until pasta has cooked through. Serve and enjoy!
So do all cats sit like this? Nope…just my weirdo