Italian Wedding Soup

Zuppa di Matrimonio all`Italiana

About This Recipe

A classic favorite with pasta, meatballs and vegetables.

PREP TIME: 15 minutes

COOK TIME: 45 minutes

SERVES: 4-6

BARILLA PASTA:
Pastina Pastina

Ingredients

1 CUP Barilla Pastina
1/4 CUP Italian Breadcrumb
1/4 CUP Milk
1 Egg, Lightly Beaten
8 OUNCES Ground Beef
8 OUNCES Ground Pork
TO TASTE Salt
TO TASTE Black Pepper, Freshly Ground
2 TABLESPOONS Extra Virgin Olive Oil
1/2 CUP Carrot, Diced
1/2 CUP Celery, Diced
1/2 CUP Onion, Diced
1/2 CUP Zucchini, Diced
96 FL. OUNCES Chicken Broth
1 Bay Leaf
6 OUNCES Fresh Spinach, Coarsely Chopped
1/2 CUP Parmigiano Reggiano Cheese, Grated

Cooking Instructions

    PREHEAT oven to 350°F.
    SOAK breadcrumbs in milk for 15 minutes. Add egg, ground beef, and ground pork to breadcrumbs. Season with salt and pepper. Mix well.
    ROLL mixture into 1 inch balls. Place on baking sheet and bake for 10-15 minutes until cooked through.
    HEAT olive oil in a large stock pot. Add carrots, celery, onions, and zucchini. Cook for 1 minute.
    ADD chicken broth and bay leaf to stockpot. Bring to boil.
    ADD Pastina to chicken broth and simmer for 10 minutes.
    ADD spinach and meatballs to broth and simmer 5 additional minutes.
    SERVE in individual bowls and sprinkle with grated cheese.

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