![]() ![]() In a mixing bowl combine the ground pork, sautéed onions and garlic fresh bread crumbs, chopped parsley, parmesan cheese, salt, pepper, oregano and crushed red pepper flakes with a whole egg.For this, I use a very simple but flavorful pork meatball mixture, however, you can us chicken, turkey, beef or even sausage meatballs if you prefer. It’s the meatballs that make wedding soup so special. Mix up the meatballs & use a cookie scoop to portion. Start the wedding soup recipe with the meatballs. Pastina, acini de pepe or other tiny pasta.Meatballs (I include my recipe for pork meatballs, but you can use your favorite).It’s adaptable to what you have on hand.Kids love this soup and it’s a good way to get them to eat their vegetables.Leftovers hold up well in the refrigerator.The recipe makes a large pot of wedding soup to feed a crowd.It has a deep, flavorful broth that’s enriched with egg and parmesan cheese.Why you’ll love this recipe for Italian wedding soup My husband requests this wedding soup recipe whenever I give him a “say” in deciding what’s for dinner and I can’t really blame him. The moniker, wedding soup, stuck because the recipe “married” affordable cuts of meat (or in this case meatballs) with fresh greens (and pasta). Minestra maritata or “married soup” is the oddball translation of what we’ve come to know as Italian wedding soup. Why do they call it Italian wedding soup?Ĭontrary to popular belief, this popular soup recipe is not a required menu item at Italian weddings. Sauté the vegetables to soften them before making meatballs. Use fresh onion and garlic in the meatballs. This post has been updated since its original publication in 2017. This easy Italian wedding soup recipe makes a whole pot of homemade wedding soup that you can eat on for days. At the end of cooking time, check the seasoning, as you may want more salt and a grind or two more of pepper.This recipe for Italian wedding soup is a time honored classic and always a family favorite because it’s loaded with ingredients like mini meatballs, tiny pasta (pastina or acini de pepe) and swirls of baby spinach in an enriched stock. Cook everything for about 20 minutes, with the lid only partially covering it.Don’t stir the pan until the meatballs have turned from pink to brown as you don’t want to break them up. Stir in the milk, and then drop the meatballs in one by one.The tomato sauce will appear thin at this stage, but don’t worry as it will thicken a little later. ![]() Add this to the pan with the pinch of sugar and some salt and pepper, and cook for about 10 minutes. Add the tomato passata and then half-fill the empty bottle with cold water (approx.Don’t let the mixture catch, just let it become soft. Heat the butter and oil in a deep, wide pan, then scrape the onion-garlic mix into it and cook over low to medium heat for about 10 minutes.Put the onion, garlic and oregano into the processor and blitz to a pulp.Place the meatballs on baking sheets or plates that you have lined with clingfilm, and put each in the fridge as you finish them.Just put everything in a large bowl and then, using your hands, mix to combine before shaping into small balls. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |