Italian Wedding Soup Recipe
This romantically named soup recipe is popular in the United States and served in most Italian restaurants over there. Its name comes from the perfect marriage of ingredients. It is certainly a mouth-watering match made in heaven.
- 250g minced Beef
- 250g minced Pork
- 10g garlic
- 5g sage leaves
- 10g fresh Parsley
- 50g grated parmesan
- 35g natural breadcrumbs
- 1 free range egg
- Salt and cracked black pepper to taste
- 30ml rapeseed Oil
- 100g onion
- 150g carrots
- 2 sticks celery
- 2 litres chicken stock
- 50ml white wine
- 400g chopped tinned tomatoes
- 2 bay leaves
- 5g fresh thyme stalks
- 150g wholemeal pasta
- 150g fresh baby spinach
- Grated parmesan, salt and freshly ground black pepper to serve.
MethodPreheat the oven to 180 C
Prepare the meatballs by finely chopping the herbs and garlic. Add all the ingredients to a large bowl and combine the mixture thoroughly with your hands. Season and then add a small teaspoon amount to a pan and cook so you can taste and adjust the seasoning if necessary. If happy then roll the mixture into small balls and put on a lined baking tray.
Bake the meatballs in the oven for 12-15 minutes until just cooked and lightly browned. Set aside.
To make the soup, first wash and shred the spinach, finely dice the onions, celery and carrots. Mince the garlic.
Add the oil to a thick bottomed pan and once hot add the vegetables and cook over a medium heart for about 10 minutes until the vegetables are golden and soft. Add the garlic and cook for a further two minutes.
Now deglaze the pan with the white wine and cook for a couple more minutes.
Add the chicken stock, tomatoes, and bring to the boil before turning to a simmer.
Tie the bay leaves and thyme with string and hang over the edge of the pan into your broth, leaving the other end tied to your pan handle.
Allow to tick over slowly for 30 minutes and then correct the seasoning.
Twenty minutes prior to serving add the pasta (The best pasta is Orzo if you can find this) and cook for 6-8 minutes.
Add the spinach and meatballs and allow to cook for just two minutes to ensure the meatballs are hot and the spinach wilted.
Serve immediately with grated parmesan.
Recipe from Tony Lones, Senior Craft and Development Chef at Radish
Tony Lones is a 2020 finalist at the prestigious B&I StrEAT Food Awards – he also reached the finals last year. He became passionate about food after working on a fruit and vegetable stall while waiting for his exam results. He says, “I became more interested in food than my career choice, which was electronic engineering!"
You can find more of our development chefs’ recipes here.