Italian Wedding Soup
You likely heard a lot about Italian wedding soup. Well, I think it's time to give it a try and our easy recipe will help you do just that.
Equipment
- 1 medium bowl
- 1 large pan
- 1 large pot
- 1 tablespoon
- 1 silicone spoon
- 1 chopping board
- 1 chopping knife
- 1 small bowl
Ingredients
For the meatballs
- 250 gr beef mince
- 1 egg
- salt, pepper and oregano
- 2 tbsp grated parmesan
- 4 tbsp breadcrumbs
- 1 clove garlic
For the soup
- 1 onion
- 2 carrots
- half pack baby spinach about 4 handfuls
- 2 cubes vegetable stock
- thyme
- 200 gr Tubetti Pasta
- 2 tbsp Belmorso Extra Virgin Olive Oil
- 2 litres water
Instructions
- Mix all the meatballs ingredients in your medium large bowl and mix well using a fork so you can incorporate your ingredients well.
- Use your clean hands to shape the meatballs into fairly equal size balls.
- Heat your large pan, and add the meatballs to cook. Turn them on each side so they cook all over. Lower the heat as necessary.
- In the meantime, you can wash, peel and cut your soup vegetables into small cubes.
- Add them to the large pot with the EVOO and let them sauté.
- Heat up a bowl of water and melt the stock in it. You'll need it soon.
- By now your meatballs should have cooked on all sides. Take them off the heat.
- Once the vegetables are golden, you can add the melted stock, and then the rest of your 2 litres water.
- Cover with a lid and let it boil.
- When the water boils, you can add the meatballs in. Leave them to cook with the lid on and on low heat for 15 minutes.
- Then remove the lid, mix everything and add the tubetti pasta. Let it cook for 10 minutes and your Italian wedding soup is ready.
- Add the spinach too and mix.
- Serve with a drizzle of EVOO and the optional grated parmesan.
