WINE & FOOD AFFAIR RECIPES

Soups

Italian Wedding Soup

Orsi Family Vineyards

2306 Magnolia Drive
Healdsburg, CA 95448
orsifamilyvineyards.com/

A comforting Italian tradition. A "marriage" of all things delicious. (That's where the 'wedding" part of this soup's name comes from.) Tiny meatballs and pasta in a flavorful chicken broth with vegetables and greens. Mangia!

Ingredients:
  • 1 tablespoon olive oil
  • 1 medium yellow onion finely chopped
  • 2 medium carrots finely chopped
  • 2 stalks celery finely chopped
  • 2 cloves garlic minced
  • 2 teaspoon dried oregano
  • 8 cups chicken broth
  • 1 cup orzo, acini di pepe or ditalini
  • 1 cup escarole, baby spinach or kale chopped
  • 1 rind Parmesan optional
  • To taste salt & black pepper
  • To taste Parmesan freshly grated
  • To taste parsley freshly chopped
  • To taste red pepper flakes optional
  • 40-50 small meatballs browned
Section Directions:
Directions

Recipe Directions:

Use your favorite meatball recipe to make 40-50 small meatballs, about the size of an olive. You'll need to about 1/2 lb of ground beef and 1/2 lb ground pork. Brown the meatballs before adding to soup.

Alternatively, brown frozen meatballs according to package and directions and divide each into eight pieces.

In a stock pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add onion, carrots, and celery and saute for 6-10 minutes, stirring occasionally , until softened.

Add the garlic and cook for 1 minute, stirring so it does not burn.

Add the chicken broth and Parmesan rind, if using.

Bring the soup to a boil, then reduce the heat to low, cover and simmer for 15-20 minutes.

Add the browned meatballs and return the soup to a simmer. Raise the heat slightly if needed. Stir in the pasta and cook until al dente, about 8-10 minutes. Make sure the meatballs are cooked through.

Turn off the heat and stir in the escarole, spinach or other greens. Let stand until wilted, about 1-2 minutes.

Taste and season with salt and pepper, if needed. Remove the Parmesan rind before serving.

Serve topped with freshly grated Parmesan and chopped parsley, with red pepper flakes on the side. Enjoy with rustic Italian bread for soaking up the broth.