One 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:
- I had frozen broth, so I added the two frozen chunks to the instapot, and turned on “sautee.”
- Combine the ground beef with the Italian seasoning, garlic, onion, parsley, and teaspoon of sea salt.
- 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.
- Once all the meatballs are made, add the spinach, cauli rice, and remaining 1 tbsp. of sea salt.
- 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!