Recipe | Italian Wedding Soup

img_1005One of my favorite foods when I was a kid was Italian Wedding Soup.  If we went out to eat as a family (which, looking back on it, was frequently), and Italian Wedding Soup was on the menu, I always ordered it.  There was a restaurant nearby – the now-closed Gaetano’s Villa – that served the best Italian Wedding Soup – so good, in fact, that because it was a few towns over, if we happened to be going by, I’d ask my dad if we could stop there so I could buy a bowl of the soup to go.  So I’d take my babysitting money, and we’d wait like 10 minutes for them to scramble up a to-go container for this 12 year-old holding cash in her hand and just waiting for her soup.

Yeah.  Definitely a favorite!

I have several leftovers in the fridge – pork fried “rice,” a salad, and the slawghetti from the other night.  But the weather here has been so chilly and windy, and considering that I left work to a sheet of ice literally covering my car… I wanted something heartier.  I thought about the ingredients I had on hand, and I decided to shoot for my childhood favorite, Italian Wedding Soup.

The manfriend tried it before I did.  When I asked him how it was, he said “I can’t tell you.”  I was thinking it was bad.  “Why?” I asked.

“Because I don’t want you getting a big head.  It’s really good.”

You will need:

  • 1# ground beef, ground pork, or a blend
  • 1 tsp. Italian seasoning
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. parsley
  • 1 tsp. + 1 tbsp. sea salt
  • 6 cups chicken/turkey broth (HAS to be poultry)
  • 1 bag frozen spinach
  • 1 bag cauliflower rice

You need to:

  1. I had frozen broth, so I added the two frozen chunks to the instapot, and turned on “sautee.”
  2. Combine the ground beef with the Italian seasoning, garlic, onion, parsley, and teaspoon of sea salt.
  3. Using a teaspoon measuring spoon to help you get a good amount, make little tiny meatballs, and plop them into the warming broth.  The balls will begin to cook in the broth.  You’ll end up with 30-35 meatballs.
  4. Once all the meatballs are made, add the spinach, cauli rice, and remaining 1 tbsp. of sea salt.
  5. Cancel the “sautee” function on your instapot, and set for 15 minutes on manual.

That’s it!  The mini meatballs are the most time-consuming part, and they could be made ahead of time.

This is so (so!) good.  Makes about four servings.  I’m so happy to have leftovers in the fridge & freezer right now!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s