Italian Wedding Soup

Laurie Crowell, owner of The Golden Fig in St. Paul stopped by to share a tasty recipe for Italian wedding soup.

Italian Wedding Soup

Meatballs:
1 large egg
1 tsp Dynamite Herbs
2 cloves garlic, minced
1 lb ground pork, turkey or chicken (I used ground pork in today’s batch)
1/2 cup Parmesan, shredded
1/2 tsp black pepper
A pinch or two of kosher salt

Preheat oven to 350 degrees
Mix all ingredients and make in to little 1 inch meatballs.
Spray an ovenproof rack with nonstick spray like avocado oil and place on a foil lined cookie sheet. Place meatballs on prepared rack and bake 16-18 minutes until lightly browned and cooked through.
Remove from oven and set aside.

Soup
2TB olive oil
1 large onion, diced
3 carrots, diced
3 stalks celery, diced
12 C chicken stock
1 bay leaf
Kosher salt and black pepper to taste
1.5 C small pasta (Ditalini is perfect, but really whatever little pasta you have works)

1 C snapped fresh asparaus
4 C loosely packed, fresh spinach roughly chopped

Parmesan cheese for serving

Lemon wedges for serving

Heat oil in large pan, add onions, carrots and celery and cook until tender (10 minutes).
Add chicken stock, bay leaf, salt and pepper and bring to a boil.
Add pasta and cook until al dente. (Toss in asparagus when there is about 3 minutes left on the pasta).
Add meatballs, spinach and asparagus and cook long enough to reheat the meatballs and wilt the spinach and warm the asparagus.

Serve with a shave of fresh parmesan and a squeeze of lemon juice

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