Chilly day? This hearty and filling soup will give you comfort and keep you warm with its perfect marriage of meat and vegetable!
🔴 Check the full recipe on how to make Copycat Olive Garden Italian Wedding Soup here:
Ingredients:
¼ cup breadcrumbs, store-bought or homemade
½ cup parmesan cheese, grated or powdered
⅛ tsp ground nutmeg
10 oz yellow onion, minced & divided
½ lb ground beef or chicken
½ lb ground pork
1 egg
5 tbsp olive oil, divided
3 garlic cloves, minced
2 tbsp all-purpose flour
2 qt beef broth
⅔ cup white wine
½ lb orzo or pastina
1 lb spinach
½ tsp chili flakes
salt & ground black pepper
To serve:
parmesan cheese, grated or powdered
chopped basil leave
⬇️ How to make Copycat Olive Garden Italian Wedding Soup ⬇️
0:10 Form the meatballs first. Combine the bread crumbs, cheese, nutmeg, half of the onions, egg, and ground meats. Mix until evenly incorporated.
0: 35 Cover, then transfer to a chilled area. Allow the proteins to firm up before forming meatballs, at least 15 minutes.
0:37 Shape the blended mince into roughly 3 oz meatballs, using either your hands or any tool of your choice.
0:52 Heat up a skillet with 2 tbsp oil. Add meatballs & saute until caramelized & fully cooked roughly 8 to 10 minutes. Drain onto paper towels & set aside.
1:14 In a soup pot, heat up the remaining oil over medium heat. Saute the garlic and the remaining half of the onions until translucent.
1:30 Sprinkle the flour over the onion mixture and whisk as you make a roux. Roast until the flour turns a light brown, about 5 minutes.
1:40 Deglaze with white wine & reduce briefly.
1:50 Add the beef broth, pasta, chili flakes, and spinach. Simmer until the pasta is tender and spinach is cooked for roughly 10 to 15 minutes.
2:14 Return the meatballs to the soup and heat through, another 5 to 8 minutes. Adjust seasoning as desired.
2:39 Serve hot. Garnish with ¼ tsp basil leaves & 1 tsp parmesan cheese.
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