Italian Wedding Soup

This recipe appears in my Marina Martindale novel, The Reunion. One of the supporting characters, a teenager and aspiring chef, creates this dish for his older brother, who’s come down with the flu. I love Italian wedding soup, but had never tried preparing it myself, so first I would have to try it in my own kitchen.

As I started researching recipes I discovered many variations of Italian wedding soup, all of which sounded delicious. So I combined the best of the best and created my own interpretation. The result was fabulous. It came out better than expected.

Enjoy.

GM

 

ITALIAN WEDDING SOUP

For the meatballs

  • 1 pound ground beef, ground chicken or ground turkey
  • OR ½ pound ground meat with ½ pound ground pork
  • ¼ cup breadcrumbs
  • 1 teaspoon Italian seasoning blend
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 egg

Preheat oven to 350°. Combine all ingredients in a mixing bowl and knead together like a meatloaf. Roll into small meatballs, about ½ to 1 inch in diameter. Place on a baking sheet lined with parchment paper and bake for 25 to 30 minutes, or until brown. Yields approximately 40 to 50 meatballs. Set aside.

For the soup

  • 2 tablespoons olive oil
  • ½ medium sized yellow onion, chopped
  • 1 tablespoon minced garlic
  • 3 carrots, peeled and sliced (optional)
  • 2 stalks celery, sliced (optional)
  • 10 cups, (2 ½ quarts) chicken stock
  • ½ cup dry white wine (such as Chardonnay)
  • 1 egg, well beaten
  • 1 cup small pasta (such as stars or small sea shells)
  • 2 teaspoons salt (if desired)
  • ½ teaspoon pepper
  • 1 tablespoon dill
  • 12 ounces fresh spinach, washed and trimmed
  • OR 1 can of spinach or 1 package of frozen spinach (defrosted)

While the meatballs are baking sauté onion, garlic, carrots and celery, (if desired) in olive oil in a stockpot for approximately 5 to 6 minutes. Add chicken stock and white wine and bring to a boil. Once soup mixture is boiling beat egg in a small mixing bowl with a whisk until slightly frothy. Pour egg slowly and incrementally into soup mixture, whisking the soup mixture continuously until all of the egg has been added. Add pasta, salt, (if desired) and pepper and allow mixture to simmer for about 6 to 8 minutes, or until pasta is soft. Add meatballs and dill. Cover and simmer on low for another 10 minutes. Add spinach and simmer for another 1 to 2 minutes before serving. Once soup is ladled into bowls top with grated Parmesan cheese.

Italian Wedding Soup

Along with writing Rosie’s Riveting Recipes, I also write romance novels, under the name Marina Martindale. Writing is a job I truly love, and so far in each novel I’ve included a scene in which one of my characters cooks something wonderful. I’ll also include the recipe at the back of the book. The following recipe is from my first romance novel The Reunion. I love Italian wedding soup, so one of my characters, a seventeen-year-old aspiring chef, prepares it. The recipe is my own creation, and it comes from a combination of several different Italian wedding soup recipes.

Enjoy.

GM

Or, should I say, MM?

ITALIAN WEDDING SOUP

For the meatballs

  • 1 pound ground beef, ground chicken or ground turkey
  • OR ½ pound ground meat with ½ pound ground pork
  • ¼ cup breadcrumbs
  • 1 teaspoon Italian seasoning blend
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 egg

Preheat oven to 350°. Combine all ingredients in a mixing bowl and knead together like a meatloaf. Roll into small meatballs, about ½ to 1 inch in diameter. Place on a baking sheet lined with parchment paper and bake for 25 to 30 minutes, or until brown. Set aside.

For the soup

  • 2 tablespoons olive oil
  • ½ medium sized yellow onion, chopped
  • 1 tablespoon minced garlic
  • 3 carrots, peeled and sliced (optional)
  • 2 stalks celery, sliced (optional)
  • 10 cups, (2 ½ quarts) chicken stock
  • ½ cup dry white wine (such as Chardonnay)
  • 1 egg, well beaten
  • 1 cup small pasta (such as stars or small sea shells)
  • 2 teaspoons salt (if desired)
  • ½ teaspoon pepper
  • 1 tablespoon dill
  • 12 ounces fresh spinach, washed and trimmed
  • OR 1 can of spinach or 1 package of frozen spinach (defrosted)

While the meatballs are baking sauté onion, garlic, carrots and celery, (if desired) in olive oil in a stockpot for approximately 5 to 6 minutes. Add chicken stock and white wine and bring to a boil.  Once soup mixture is boiling beat egg in a small mixing bowl with a whisk until slightly frothy. Pour egg slowly and incrementally into soup mixture, whisking the soup mixture continuously until all of the egg has been added. Add pasta, salt, (if desired) and pepper and allow mixture to simmer for about 6 to 8 minutes, or until pasta is soft. Add meatballs and dill. Cover and simmer on low for another 10 minutes. Add spinach and simmer for another 1 to 2 minutes before serving. Once soup is ladled into bowls top with grated Parmesan cheese.

Swedish Meatballs

swedish meatballsI’m fortunate because I went to school during a time when home economics was still being taught. And it should still be taught today, since food is kind of important, and knowing how to safely prepare it is an actual life skill. That said, I still have my recipe box from my 7th and 8th grade home economics class, and the recipes are actually quite good.

Here is another classic dish, courtesy of Mrs. Witt’s 8th grade home economics class.

SWEDISH MEATBALLS

  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1 cup rolled cracker crumbs or breadcrumbs
  • 2 eggs
  • 2 tablespoons cooking oil
  • 1 tablespoon flour
  • 2 cups milk
  • salt and pepper

Combine meat, eggs, onion and crumbs in a large mixing bowl and mix until well blended. Heat oil in a skillet and roll the meat into balls, approximately 1 to 1 1/2 inches thick. Brown meatballs in skillet. Once the meatballs are thoroughly cooked remove them from the skillet and set aside. Stir flour into the pan drippings and add the milk, stirring rapidly. Bring to a boil, reduce heat, and place meatballs back in gravy. Salt and pepper to taste. Cover and simmer on low for 10 minutes. Serve with mashed potatoes or noodles.

GM