Italian Wedding Soup

Gayle McLeod | November 12th, 2017

This is the story of how mini meatballs, delicate pasta, and gorgeous greens fell in love... then eloped to Tuscany.

While there is a successful marriage of flavours here, I wasn't sure I should call this Italian Wedding soup, since there's more going on here than the traditional version.

Based on the characteristics that define Italian Wedding soup – meatballs, greens, chicken broth and small pasta shapes of some sort – this creation definitely checked all the boxes. Then I went a little further in the name of flavour, but also to see how many vegetables I could get away with (MWAH-hahahaha).

Here's how it went down:

As usual, the amount of time allotted to the actual making of the dinner was conservative, so rather than make the meatballs from scratch, I picked up a few links of our favourite mild Italian sausage and rolled out plenty of little, bite-sized meatballs in a flash. Brilliant, I know.

Then, to infuse our chicken stock with a little Italian swagger, leftover Parmesan rinds were called up from the depths of my freezer and added to the simmering broth.

Last to the party was our Tuscan white bean & spinach soup, invited for its complimentary flavour profile and healthful veggies. If you don't already know, this is where our soups shine as flavour bases, helping you realize a developed dish in a short amount of time (under 30 minutes in this case). There. Now you know.

I hope this easy, hearty, family-pleasing soup becomes a winter staple in your house, just like it is in ours.

Enjoy!

 

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Italian Wedding Soup
An inspired version of Italian wedding soup that eloped to Tuscany instead. Mini sausage meatballs, tiny ancini di pepe pasta, and kale in a tasty, slightly tomatoey, parmesan-kissed broth. Don't forget the crusty bread.
Ingredients
Instructions
To make the meatballs, you can either remove the casings from the sausages first, then roll into bite-sized meatballs, or simply squeeze the sausage out of one end of the casing and pinch off each portion and roll. I found the latter method easier.Meanwhile, warm the oil over medium heat in a wide-bottomed dutch oven or pot. Brown the meatballs, but don't worry about cooking them all the way through. Once all the meatballs are browned, remove them from the pot and set aside. Drain the oil, and set the pot back over medium heat. Add the chicken stock, scraping up the browned bits from the bottom of the pot. Add the parmesan rind and simmer for 5 minutes, then add the pasta and meatballs to the stock. Simmer gently for 5-10 minutes. Add the Tuscan White Bean and Spinach soup to the pot and reduce the heat to low. Simmer for a few more minutes, then add the kale and stir through the broth.Once the kale is wilted, ladle the soup into bowls; serve with extra parmesan cheese and crusty bread for dipping. Enjoy!Note: To make this gluten free, replace pasta with pre-cooked quinoa or lentils.
Details
Prep time: Cook time: Total time: Yield: 4-6

 

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