Come cook with me! This week I am making an easy Italian Wedding Soup that is done in no time, but has great flavor! This video is a different style than my usual videos so let me know what you think in the comments below. I hope you enjoy this recipe and find it gives you some inspiration to cook dinner for yourself and/or your family.
I hope you enjoyed this video. Let me know if there is anything you would like to see me make in my next video.
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Recipe for the Italian Wedding Soup:
Make the Meatballs: (this can be done at the begining of the week or before hand and by cooking the soup the meatballs will heat up!)
1 LB Ground Beef
1 LB Ground Pork
1 TBs Dried Parsley
1 tsp Garlic Powder
1/2 Tsp Onion Powder
1 tsp Course Sea Salt
1/2 tsp Ground Black Pepper
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. Place all the ingredients into a large bowl and mix with hands until all the seasoning and meats are incorporated.
3. Shape mixture into 1-inch balls and place on the lined baking sheet. Be sure they are evenly spaced.
4. Bake for 15 minutes until browned. If you are making all in one I would cook the meatballs for 10 mins or so in order to avoid them drying out when you put them in the soup. If you are making the soup later in the week store the meatballs in the fridge.
Making the Soup:
1 TBs Extra-Virgin Olive Oil
1/2 White Onion, diced ( I used a red onion in the video)
2 tsp Minced Garlic
6 Carrots, sliced into 1/4 inch coins
2 Quarts of Chicken Broth
Baked Meatballs
1/2 tsp Coarse Sea Salt
1/4 tsp Ground Black Pepper
6 oz Baby Spinach
1/2 head of Napa cabbage or so, shredded
1 tsp Italian Seasoning
2 TBs Parmesan Cheese
Lemon Juice – about 1 small lemon
1. Heat olive oil in soup pan over medium high heat. Once hot add onion, garlic and carrots. Saute for 3 to 4 minutes until the onions are translucent and the carrots are browned.
2. Add the broth, meatballs, salt, pepper, spinach, cabbage, and Italian seasoning to the pot. Cover with the lid and cook for 5 minutes until the spinach and cabbage are tender.
3. Add in the Parmesan cheese and mix to Incorporated.
4. Stir in the lemon juice and taste to see if more salt/pepper is needed.
5. Remove from the heat and serve!
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This video is NOT sponsored
Music from Epidemic sound
