Italian Wedding Soup

I know that soup isn’t really the ideal thing to be eating in the summer (Unless it’s one of these chilled soups from Simple Bites!) But if, like us, you’ve been having low temperatures and plenty of rain these past few weeks then this delicious soup might be just what you need!

You’ll have to excuse the dark photos too, although the rain has been a lovely break from record temperatures over here, it also makes the house super dark and I’ve yet to set up my kitchen lighting rig for food photos!

I made this for guests last Friday and it went over wonderfully. Even the kids enjoyed it, possibly eating their own weight in meatballs.

Italian Wedding Soup
Modified from a recipe by Giada De Laurentiis, Serves 6.

For  the Meatballs

Preheat the oven to 350 F. In a large bowl, mix together 8 ounces ground beef, 8 ounces Mild Italian Sausage (casing removed) and 1/4 cup breadcrumbs. Using a fork (or your hands if you’re not squeamish) mix in one lightly beaten egg, 1 minced clove of garlic, 2 tbsp freshly grated Parmesan cheese, 1/2 tsp Kosher Salt, 1/8 tsp fresh black pepper and 1 tsp Italian seasoning.

Form into balls, you can use a cookie scoop to do this if you like, and then put them on a lined baking sheet and pop into the oven for about 20 minutes. If the meatballs finish before the soup is ready, take them out and leave to one side.

For the Soup

While the meatballs are in the oven, saute 1/2 cup diced carrots and one chopped yellow onion in a large soup pot until soft. Season well with salt and pepper. Add 3 minced cloves of garlic and 1 tsp dried basil; saute until fragrant.

Add 4 cups chicken broth and 2 – 3 cups water, turn up the heat and bring to a slow boil. When it begins to boil add 2/3 cup chopped spinach and 2/3 cup orzo (or other small pasta). Simmer for about 10 minutes.

Carefully add the cooked meatballs one at a time, along with 1/4 cup fresh chopped flat-leaf parsley. Simmer for a further 5 – 10 minutes. Taste and re-season with salt and pepper if desired.

Serve with additional grated Parmesan cheese on top and crusty bread.

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10 Comments

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  2. Italian Wedding Soup is probably my favorite soup and I could eat it every day! Yours looks really good. I’m motivated to make a pot. Thanks.
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  3. Popped in from SITS! Actually, it’s always hot in Texas, so we eat soup and chili year round. This looks great!

    • Yes, I think for people who have normal summer weather it’s probably best to wait until it’s colder out side to fully appreciate this! Our weather is all over the place at the moment, it’s sometimes hard to know what to cook!
      Satakieli´s last post ..Wild Blackberry Cupcakes

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