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Italian Wedding Soup

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Italian Wedding Soup

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1 Review(s)

For Meatballs

  • 3/4 Cup Ground Turkey
  • 1 tsp. White Onion (Grated)
  • 1 Clove Garlic (Grated)
  • 1 Tbsp. Fresh Parsley (Chopped)
  • 2 Tbsp. Bread Crumbs
  • 1 Egg
  • 1 Tbsp. Milk
  • 3 Tbsp. Fresh Grated Parmesan Cheese

In a large bowl, combine all ingredients until mixed well. Form small meatballs, no more than 1" in diameter. Set aside.

For Soup Stock

  • 1 Small White Onion (Chopped)
  • 2 Carrots (Chopped)
  • 2 Celery Stalks (Chopped)
  • 1 Clove Garlic (Minced)
  • 1 Tbsp. Rotture di Oro Extra Virgin Olive Oil
  • 6 Cups Chicken Broth
  • 5 oz. Fresh Spinach (Rinsed and Dried)
  • 3/4 Cup Small Bow-Tie Pasta
  • Fresh Parsley (Chopped, To Taste)
  • Salt & Pepper (To Taste)

In a large pot, saute onions and garlic in Rotture di Oro. Add carrots, celery, salt and pepper. Cook until vegetables are soft. Add chicken stock. Bring to a boil.

Carefully add meatballs to broth and cook for 10 minutes. Add pasta and cook following packaging instructions. Just before pasta is cooked al dente, add spinach and cook for two minutes.

Salt and pepper to taste. Garnish with chopped parsley and serve.

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Perfect for this first day of winter!Review by Sue B.
Quality
One of my favorite soups. I've never made it from scratch. I might try beef instead of turkey next time. Nonetheless it was hearty and delicious! As with most soups I make, I add some lemon at the end to brighten it up. (Posted on 12/22/15)

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