Italian Wedding Soup - A Hearty Fall Favorite

This rich, hearty, and comforting Italian wedding soup is the perfect recipe for a cold and rainy weekend, especially during the fall. Combining hearty ingredients with a homestyle rustic taste, this meal will be sure to satisfy any hungry family. 

Grocery List:

Meatballs:

• 1 pound of lean ground beef

• 4 large sausage links, casing removed (sweet or hot depending on spice preference)

• 2 eggs

• 2 tablespoons of Worcestershire sauce

• ½ cup chopped parsley

• ½ tbsp of garlic powder

• ½ tbsp of onion powder

• ½ cup of Italian style breadcrumbs

• ⅓ cup grated parmesan cheese

• Pinch of salt and pepper

• OPTIONAL: Pinch of MSG (monosodium glutamate)

Soup:

• Extra virgin olive oil

• 1 large yellow onion finely diced

• 2 medium-large carrots, peeled and finely diced

• 2 large-large celery stalks finely diced

• 8 cloves of garlic finely chopped

• ½ tbsp of dried oregano

• ½ tbsp of dried basil

• ½ cup dry white wine

• 4 cups chicken sock

• 4 cups beef stock

• 3 bay leaves

• ¾ cup of barley

• 2 handfuls of spinach (roughly chopped)

• ¼ cup heavy cream

• Salt and pepper to taste

• Parmesan cheese to garnish

Instructions:

1. Combine all meatball ingredients in a large bowl, mix with your hands until a uniform consistency is made, and form into small balls. Set on a separate sheet pan next to stove top to try help with the pan-frying process.

   
   

   

2. Pan sear meatballs until golden brown (3 or so minutes on each side) and set aside for later. Par-cooking the meatballs here will allow for more flavor to develop. These will finish cooking in the pot on Step #5.

   
   

   

3. Heat a large saucepan on medium-low and toss in olive oil (enough to coat the bottom of the pan). Throw in onions, garlic, celery, carrots, dried oregano, dried basil, salt, and pepper into the pan and cook down until soft and fragrant.

   
   

   

4. Pour in white wine and let simmer for a couple of minutes. 

5. Add in beef stock, chicken stock, meatballs, and bay leaves. Cover with a lid and bring to a simmer for around 15 - 20 minutes to allow the meatballs to finish cooking.

6. Add Barley and continue simmering until grains are tender.

7. Add spinach, heavy cream, and a little fresh grated parmesan cheese. Wait for spinach to slightly wilt before serving.

8. Pour into serving bowls and top with a little more freshly grated parmesan cheese to your liking.