Meal In A Bowl: Italian Wedding Soup

I’ve been thinking about this luscious soup for a while now – healthy and hearty and a weekend meal for the family: Italian Wedding Soup.

As I was digging through my little recipe box, I realized that the recipe I have for this soup does not have any measurements on it. Just a list of ingredients and a few instructions, like any longstanding family recipe may offer. The index card, in its simplicity, seems to say, “Just make it. You know what to do.”

I’ve tried to best explain what’s needed for this savory meal, with numbers and times and directions. But, if you have your own secrets for soups like these, by all means: Be flexible in your creation.

Cooking doesn’t always have to be an exact science for meals to be delicious, especially when it comes to soup.

Recipe: Italian Wedding Soup

Serve this soup with an abundance of grated Pecorino Romano cheese and a few chunks of crusty bread. The meatballs, chicken and loads of vegetables make Italian Wedding Soup enjoyable enough for an entire meal. Add a small salad if you want as a side dish.

Don’t forget to freeze some of those leftovers as well and you’ll have a ready-to-go meal in no time with a simple defrost.

Ingredients:

For the meatballs

• ½ pound ground beef
• ½ pound ground pork
• ½ pound ground veal
• 2 eggs
• 2 cloves garlic, minced
• ¾ cup grated Pecorino Romano cheese
• ½ cup breadcrumbs
• Splash of milk
• Parsley and salt to taste

For the chicken

• 1 pound boneless skinless chicken breasts

For the soup

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 ribs celery, chopped
• 2 carrots, peeled and chopped
• 8 cups chicken broth
• 1 cup acini di pepe (or other tiny pasta)
• 8-10 ounces spinach or escarole

Meatball Instructions:

Step 1:

Mix all ingredients in large bowl with wooden spoon or clean hands until combined.

Step 2:

Using a small spoon or your hands, roll out bite-sized meatballs and place on lined baking sheet. Set aside.

Soup Instructions:

Boil chicken breasts in medium sauce pan. Shred chicken and set aside. Also save remaining water.

Step 2:

Sauté onions, celery and carrots with olive oil in large stock pot until tender.

Step 3:

Add meatballs to stock pot, season with salt and pepper and mix well until slightly browned and combined.

Step 4:

Add remaining water from chicken preparation and chicken broth into stock pot and bring to a slow boil over medium heat. Cook meatballs for about 10 minutes.

Step 5:

Mix in shredded chicken and spinach/escarole. Lower heat and simmer until greens are wilted.

Step 6:

Stir in pasta and simmer until pasta is al dente.

Step 7:

Season to taste and serve with grated Pecorino Romano cheese.