Italian Wedding Soup Plesee Subscribe & Like

Easy Homemade Italian Wedding Soup recipe.

Ingredients
For Meatballs

1 lb ground beef
1 egg
bread crumbs
crushed garlic
diced onion
salt
pepper
italian seasoning mix
milk

For Soup
8 cups chicken stock
diced carrots
diced celery
diced onion
olive oil
spinach
3/4 to 1 cup of Pastina some other form of small pasta.

Directions
In a bowl, combine meatball ingredients and mix well. Form meat into small meatballs. Bake meatballs at 400° for 30 minutes and remove from oven.

In a soup pot, heat olive oil. Saute onions. Once onions have softened, add carrots and celery. Saute for about 3-5 minutes and add garlic. When the garlic has started to brown, add chicken stock and bring to a boil. Add in meatballs and pasta and cook for 8 minutes. Add spinach to soup and cook for a few minutes. Serve and enjoy!

Tips
season your meatballs the way you like them.
make the meatballs as small or large as you want.
use as many carrots, celery and onion as you want for the soup.
serve soup with a toasted garlic bread.

#thekozyhomestead #cooking #italianfood #wedding #weddings out #yummy #deliciousfood

hey everyone Tim here with cozy Homestead and tonight I’m going to make some Italian wedding soup so we’re going to start with one pound of ground beef normally like to use beef beel and pork when I do this um but it’s hard to find where I am you know there’s so much stuff that’s hard to find where I am so in one pound of beef I’m going to add in some minced garlic some diced onion [Music] one egg little bit of pepper and salt do it to taste how you like it okay then we’re going to add in some Italian seasoning bread crumbs and a little bit of milk so the reason why it’s called Italian wedding cake has nothing to do with a wedding what it is it’s a marriage of the ingredients okay so basically it’s the marriage of the flavors all coming together so take this mix this all up now you make these meatballs the way you want but Italian wedding soup is a soup that has meatballs in it um I like to do it to where you can get at least one or two meatballs on a spoon when you’re eating the soup some people just like a big meatball that they have to cut with a spoon in order to eat it but you know it’s traditionally what I’ve seen is just small meatballs and what I do also is I don’t fry my meatballs because you can fry your meat all you want is it’s still going to taste like fried meat where if you take it and you bake it you allow the ingredients to really marry together you know it’s a slower process and the onion and the garlic and the seasonings they all get to play a role in that marriage so so that’s going be about the size of the meatball right there okay so I’m going to get all these meatballs made and then I’ll show you what we do with them after that all right everyone so this is what the meatballs look like as you can see they’re actually kind of small which is what you want or what we want this is how we like it so I’m going to take them bake them in the oven at 400° for probably about a half hour you know give or take we’ll take a look at them as they’re cooking be back with your short all right everyone so now we’re going to get the soup itself going while the meatballs are cooking so first we’re going to do a mirqua so we’re first going to heat the pan all right the first thing we’re going to do is we’re going to do the onion just salé this a little bit let it tender up break down some of those fibers in there the next thing we’re going to add in while the onions are becoming tender is Carrot because carrot is going to take a little bit longer to become tender so the flers in the carrots will break down some them so we’ll do that the same time as the onions just just did the carrots a couple minutes after the onion started okay now that the carrots are in there now we’re going to put in the some more minced garlic you can never have enough garlic that’s for sure and with the garlic you just want it to start to change color you don’t want it to get too Brown because then it’s going to be bitter and you don’t want that in the in the wedding sup [Music] onions are looking really [Music] good now we’re going to go ahead and throw in some celery you never really need a lot of celery some people like a lot of celery I don’t I just prefer this much this will still give it the flavor that it needs and again this going to be all about the ingredients Maring in together so we’ve got onions garlic carrots celery and now we’re going to put in five cups of chicken stock not chicken broth you want to use chicken stock with this because the Stock’s going to have a better flavor than the broth well I might just do a little B more than five cups I’ll probably do like eight cups here it’ll be all right my man doesn’t like it when I cook because I always cook too much she wasn’t here to stop me so all right so I’ll give this a little stir and what we’re going to do is we’re going to let this come to a boil and then after this comes to a boil we’re going to add in the meatballs and the spinach and then the last thing we’re going to add in is the pasta okay so we’ll be back with you shortly all right once we’ve got our chicken stock with carrots and the Mera on there now we’re going to put in the meatballs meatballs came out looking rather yummy delicious now we’re going to put in one e now we’re going to put in about a cup of really small pasta this is aini De Pepe number 21 and this is sfani brand so bring that back to a boil all right everyone so we had the pasta in there it’s been probably 5 or 6 minutes now we’re going to add in spinach you want to put the spinach in last because how fast is is going to wilt wa for Miss okay so we just cook this down a little bit and then we be ready to serve so we we will show you the finished product here in a moment all right everyone so this is how it came out we served it with some garlic bread that we use a baguette for just with butter garlic powder and paprika You all take care enjoy please give it a try stay blessed Please Subscribe thank you