To be clear, I don’t mean to imply that this soup should be served at the wedding of two promiscuous Italians (although, why not?), but rather to say that this recipe is SUPER easy and quick to make. I know some of the recipes on here require ingredients that aren’t always the easiest to find (though if you have allergies like I do, they quickly become staples in your pantry!), but this soup can be made with things you’ll find at pretty much any local grocery store or market.
It’s finally started to get cool here in Virginia, and it rained pretty much all last weekend. Rainy weekend = soup time!* There really is just something about having a nice, hearty bowl of warm soup on a dreary day that is so comforting. My husband and I pretty much spent the entire weekend indoors eating soup and binge-watching Luke Cage on Netflix. It was awesome!
*I wrote this 3 weeks ago. 4 weekends ago = rainy weekend. That’s how behind I am in my life. Be jealous.
EASY ITALIAN WEDDING SOUP
To make this soup, the first thing you want to do is prepare your meatballs.
In a medium size mixing bowl, combine:
2 T grated yellow onion
2 T finely chopped parsley
1 T Italian seasoning
2 pressed cloves of garlic
1/2 tsp garlic salt,
1/2 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp smoked salt
1/4 tsp regular salt
1/4 tsp smoked pepper
1 egg, beaten
1/4 cup panko bread crumbs
Add 1/2 lb ground beef and 1/2 lb ground pork to the bowl and mix with your hands until fully combined.
Pinch the meat into balls that are about 2 inches in diameter and place on a cutting board. For me, this yielded about 16 meatballs, but you can make yours larger or smaller, depending on what you like!
Next, in a large pot, melt 2 T of Earth Balance butter over medium heat and quickly whisk 2 T of all-purpose flour until you have a nice thick roux. Pour 4 cans of 14.5 fl oz chicken broth into the pot, whisking rapidly until the roux is fully mixed in to the liquid. Add 1 T balsamic vinegar, a pinch of sugar, and 2 cups of water and bring to a boil. *You can also make this in a slow cooker if you want, and let it simmer on low for 3-4 hours.
Drop your meatballs into the pot and let boil over medium for about 5 minutes.
Add 2 cups of frozen spinach, 1/2 cup thinly,round-cut carrots, 1 cup of Acini di pepe noodles (you can also use Israeli couscous if you can’t find Acini di pepe), and boil for about 15-20 minutes.
THAT’S IT! It’s THAT easy!
I toasted up a little garlic bread to dip in the soup, but oyster crackers would be good too!
We had leftover soup for 2 days, and I’m pretty sure we both ate 2 bowls each time we ate it, so this will definitely get you through a gloomy, rainy weekend inside!
- 2 T grated yellow onion
- 2 T finely chopped parsley
- 1 T Italian seasoning
- 2 pressed cloves of garlic
- ½ tsp garlic salt,
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- ¼ tsp smoked salt
- ¼ tsp regular salt
- ¼ tsp smoked pepper
- 1 egg, beaten
- ¼ cup panko bread crumbs
- ½ lb ground beef
- ½ lb ground pork
- 2 T Earth Balance butter
- 2 T all-purpose flour
- 4 cans of 14.5 fl oz chicken broth
- 1 T balsamic vinegar
- Pinch of sugar
- 2 cups water
- 1 cup Acini di pepe
- 2 cups frozen chopped spinach
- ½ cup thinly sliced carrots
- Combine first 14 ingredients in a medium sized mixing bowl and use your hands to combine until all the meat is evenly coated
- Pinch the meat into balls that are about 2 inches in diameter and place on a cutting board, about 16 meatballs
- Next, in a large pot, melt 2 T of Earth Balance butter over medium heat and quickly whisk 2 T of all-purpose flour until you have a nice thick roux
- Pour 4 cans of 14.5 fl oz chicken broth into the pot, whisking rapidly until the roux is fully mixed in to the liquid
- Add 1 T balsamic vinegar, a pinch of sugar, and 2 cups of water and bring to a boil
- Drop meatballs into the pot and let boil over medium for about 5 minutes
- Add frozen spinach, carrots, and Acini di pepe noodles and boil for about 15-20 minutes
- Remove from heat and serve