Monday, January 6, 2014

Winter Warmers: Italian Wedding Soup

When I lived in New York state, I worked for a major bank. During my training I was sent to a different part of town to work in a corporate branch in the business district. I hated every second of it, except for lunch time on Wednesdays.  I smelled it before I saw it, rich, warm, flavoursome and I asked what it was. Italian Wedding Soup they said.  Every Wednesday they had Italian Wedding Soup. It was so good, the only way I got through my few months in that job was knowing that every week had a Wednesday!

The whole family, even the picky ones have inherited my love for this soup and often beg for it after a long hike in the mountains. It really is a full meal in a bowl with protein, veggies and carbs all covered.

I've tried many recipes over the years and nothing has compared to that little canteen. Eventually I had to reconstruct my own version. Some recipes use kale, some use spinach, either would work fine, I use spinach because it's easier to find here, but go with whatever works for you.  If you can't get Italian sausage, use normal sausage and add some ground fennel seeds, chilli and Italian seasoning to the meatball mix and you will come pretty close! A perfect meal for these cold wintery days.


For the meatballs-

  • 1 lb Italian sausage meat (remove casings from alb of sausage)
  • 1/2 lb lean ground beef
  • 1 cup breadcrumbs
  • 1 tbsp Italian seasoning
  • 1 clove garlic, minced
  • 1 egg
  • handful parmesan
  • pinch of freshly grated nutmeg
  • salt, pepper
Mix all ingredients together in a large bowl and form small one inch meatballs. Brown in a 200C/400F oven for about ten minutes. 

For the soup-

  • 1 tbsp Olive Oil
  • 1 tbsp Butter
  • 3 carrots, peeled and diced
  • 1 large onion, diced
  • 3-4 celery stalks, diced
  • 1 garlic clove, minced
  • 3-4 litres chicken stock
  • 1 cup small pasta shapes (orzo or risini work well, broken spaghetti is fine too)
  • 2-3 handfuls torn spinach
  • Meatballs
  • Salt
  • Black and white pepper
  • Parmesan cheese to serve

Saute the carrots, onion and celery in the butter and olive oil until soft. Add garlic and sauté for another minute or so until fragrant. 

Pour in stock and add pasta, cook for about ten minutes then add meatballs. Allow to cook for another 5-10 minutes until pasta is cooked. Stir in the spinach and allow to wilt. Season with the salt and two types of pepper. Serve in big bowls with lashings of freshly grated parmesan.

1 comment:

  1. Hi! Your Italian wedding soup has been nominated as one of the "Best Italian Wedding Soup Recipes on the Net". To vote for it please visit (your recipe is positioned at #19).


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