Italian Wedding Soup
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
Meatballs
  • 250 g minced pork
  • 250 g minced beef
  • 250 g Italian style pork sausages, removed in casings
  • ⅔ cup bread crumbs
  • ¼ cup grated Pecorino Romano
  • ¼ cup grated Parmesan
  • ¼ cup cream
  • 1 egg, lightly beaten
  • 2 cloves garlic, minced
  • 2 tbsp parsley leaves, chopped
  • sea salt
  • freshly ground black pepper
  • olive oil
Soup
  • 300 g baby spinach
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 1 litre good chicken stock
  • ½ cup dry white wine
  • 1 cup orzo
  • 1 large white onion, minced
  • grated Parmesan, to garnish
  • salt
Instructions
  1. In a large bowl mix together all meatball ingredients by hand. Form into meatballs then set aside.
  2. Prepare a large pan, heat small amount of olive oil then shallow fry meatballs just until they are light brown on all sides. Set it aside.
  3. Using the olive oil in the pan, pour this into a soup pot. Add the onions, celery and carrots, sauté for 3 minutes until the vegetables sweat.
  4. Pour the white wine then the chicken stock. Bring to a boil then add the meatballs, simmer in low heat for 10 minutes then add the orzo, continue to cook for 8 minutes or until the pasta is tender.
  5. Add the spinach, season with salt then give it a mix then turn heat off.
  6. Serve in bowl topped with a generous serving of Parmesan cheese.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at https://www.angsarap.net/2018/07/30/italian-wedding-soup/