INGREDIENTS:
Meatballs:
– 350g lean ground beef
– 3 pcs Italian sausage, casings removed
– 2 large egg
– ⅓ cup of parsley, chopped
– ½ tbsp of garlic powder
– 2 tbsp parsley, finely chopped
– ½ cup bread crumbs
– ⅓ cup grated parmesan cheese
– Salt and pepper to taste
Italian Wedding Soup Base:
– Olive oil
– 1 yellow onion, diced
– 8-12 cloves of garlic, diced
– 2 large carrots, diced
– 2 stalks celery, diced
– ½ cup of white wine
– 3 cups chicken broth
– 3 cups beef broth
– 2 bay leaves
– Salt and pepper to taste
– 1 cup small pasta (orzo)
– 3 cups spinach, chopped
INSTRUCTIONS:
– Start by making your meatballs. Add all ingredients under “Meatballs” in a large bowl and mix by hand. Form into tiny balls and fry in a pan. Set aside for later.
– For the soup saute onions, garlic, carrots, and celery until fragrant and soft. Deglaze with white wine, and add equal parts chicken and beef stock. Integrate your orzo pasta and top with a bay leaf and let simmer for a few minutes.
– After that add your meatballs in, remove the bayleaf and top with chopped spinach. Allow to simmer for another few minutes.
– Top with more parmesan cheese, serve and enjoy!
30 Comments
How nice is it to see such a good looking guy making videos that aren't just a thin excuse to subtlety flex and show off in a painfully obvious performative manor. It's sooooo refreshing to see someone just being natural and authentic while making a cooking video that actually feels like it's about… cooking
Overuse garlic?? Sir. I beg your pardon. Garlic is life!! ❤
Ma va, sta roba io non l’ho mai vista in Italia!
Just wear gloves if you don’t like touching it. Simple.
dont show your kid on camera man…
Can you make a butter chicken grilled cheese sandwich
As an American, I will use a shit ton of garlic every time 😂 probably because we have shit ingredients here 😂
Just throw the raw meatballs in the broth to cook. Tastes better
Oven is absolutely the right call when dealing with a large quantity of meatballs.
I almost failed kindergarten because I wasn’t interested in cutting a circle out. I would rush through it and wouldn’t do it properly because I was totally not interested…. Now no one is held back for anything….
Italian wedding soup bigg fav
My husband grew up on his grandma’s Italian wedding soup. We have since veganized the recipe and it is amazing ❤ Cheers!
No such thing as "over using" garlic
Dude just cuz you say you're Italian doesn't mean you are I use to try that trick all the time when I really wanted to be a mobster as a kid.
I know what you mean about the pasta!
Best tip; use gloves (we use the disposable ones, they are food grade tho) for mixing meat and making meatballs (we also use them for cookies).
Yeah. ALWAYS leave the pasta on the side for soups and only add when serving. I always make some and keep it in a container on the side.
Also! I simmer a parm rind in the broth while the veg is cooking. It adds that little je ne c'est quoi ❤
I like using garlic paste. It’s a game changer for soups and sauces, IMHO.
Definitely cook the orzo separately in some broth. You can refrigerate, or freeze it in portions, then add as needed. Bam, quick meal! Or divide your batch prior to adding the orzo. I'm a fan of pre-cook and freeze. Fun fact about starches… once cooked and refrigerated or frozen, the glycemic index drops considerably.
And now people are so much more accepting of sensory issues! ❤
Tbh, I also always cook the pasta separately. I love pasta, but I also have a problem with soup where the pasta soaks up all the liquid.
They sell latex gloves at any drug store. Like the hospital gloves. Great for cooking!
Use gloves
You def wanna pre cook the pasta separately, leaving it a lil al dente, then add at the end, versus cooking it in the soup. That way you don't have all that pasta starch in your soup either, and you can save pasta water to add at the end as a thickener in small amounts
Thanks for the deglazing tip. I didn't know the bubble thing!
I think I was an Italian Nona in a past life. A few years ago I made this soup out of the blue, no recipe, no plan and served it up and my partner and son loved it and so did I. I thought I had invented a new meal, until, one day I saw an Italian chef cooking wedding soup, on TV.
How do you knife so fast?!
You don't have to get dirty. Food grade gloves. But forcing yourself is GOOD to get beyond the tactile issues. Especially for people on the spectrum.
You don’t need to cook the meatballs first. If the soup is boiling, just drop the raw meatballs right into the broth. That’s how real Italians do it. Also, cook the noodles separately. It gives you complete control over the broth to noodle ratio for each serving today and for leftovers. I’m not a fan of cooking noodles in the broth whether it’s pasta fagioli or soups.
I've never heard of an Italian that doesn't want to get their hands dirty when it comes to cooking it's interesting that's normally something I think of when it comes to French people