Description
Indulge in the rich flavors of Italian Wedding Creamy Soup with our easy-to-follow recipe. Learn how to make this comforting dish from scratch today!
Ingredients
- – 2 tablespoons (30 ml) olive oil
- – 3/4 cup (180 g) minced onion, (about 1/2 large onion)
- – 1 tablespoon (15 ml) minced garlic
- – 1 lb (450 g) ground beef
- – 1 lb (450 g) ground beef sausage
- – 1 large egg
- – 1/2 cup (60 g) grated cheese
- – 1/2 cup (60 g) plain bread crumbs, like panko
- – 1/3 cup (80 ml) whole milk
- – 2 tablespoons (30 ml) finely chopped parsley
- – 1 heaping teaspoon dry Italian herb blend (less if using seasoned crumbs)
- – 1/2 teaspoon (3 ml) sea salt
- – 1/2 teaspoon (3 ml) freshly ground black pepper
- – 2 tablespoons (30 ml) olive oil
- – 1 1/2 cups (360 g) diced onion (1 large onion)
- – 2 tablespoons (30 ml) minced garlic
- – 16 ounces (450 g) cremini mushrooms, rinsed and sliced
- – 3 cups (720 ml) sliced carrot rounds, 4-5 large carrots
- – 4 stalks celery, coarsely chopped
- – 48 ounces (1.4 kg) beef stock
- – 2 teaspoons (10 ml) dry Italian herb blend
- – 1/4 teaspoon (1 ml) red pepper flakes
- – 2 cups (480 ml) heavy cream
- – 1 cup (120 g) grated cheese
- – 2 tablespoons (30 ml) chopped parsley
- – 8 ounces (225 g) fresh spinach
- – Sea salt and pepper to taste
Instructions
- Warm olive oil in a medium pan and cook the onions intended for the meatballs until they are soft, around 5 minutes. Add the garlic, then let it cool slightly.
- In a small bowl, combine the egg, grated cheese, breadcrumbs, milk, parsley, Italian herbs, salt, and pepper until thoroughly mixed. Let it sit to allow the breadcrumbs to soak up the liquid.
- In another large bowl, blend the ground beef and beef sausage. Add the cooled onions and the egg mixture, mixing until everything is well incorporated. Shape the mixture into small meatballs and arrange them on a baking sheet lined with parchment paper, spacing them about an inch apart.
- Place the meatballs under a high broiler, approximately 10 inches from the heat source, and cook for about 8 minutes or until fully cooked.
- In a pot used for soups, heat olive oil and sauté the onions for the soup for 8 minutes until they are soft and starting to brown at the edges. Add the garlic, carrots, celery, and mushrooms, continuing to cook for another 6-8 minutes until the vegetables begin to release their juices and start browning. Add more oil if necessary.
- Pour in the beef stock, along with dry herbs, red pepper flakes, and the prepared meatballs into the pot with the vegetables. Let it simmer for 10 minutes to allow the flavors to develop. Ensure the broth covers the ingredients, adding more if needed.
- Add the spinach, heavy cream, grated cheese, and parsley to the pot. Let it simmer for an additional 5 minutes to enhance the flavors. Adjust the seasoning with salt and pepper according to your taste preference.
Notes
- Consider using lean ground beef and turkey sausage for a healthier twist on this recipe.
- Prepare the meatballs ahead of time and freeze them for convenience.
- Add bell peppers or zucchini to the soup for extra nutrition and flavor.
