Italian wedding soup is actually not truly an Italian soup at all, but an Italian American soup. We serve this soup in our Cucina because it is so tasty, but my mother-in-law always says that we shouldn’t because it isn’t truly an Italian soup. We do, however, live in Canada after all and it’s a darn delicious Italian flavoured soup!
For the Meatballs:
- 1/2 pound ground free range chicken
- 3/4 pound of our Tuscan free range chicken sausage meat, casings removed
- 2/3 cup bread crumbs
- 2 cloves of garlic, minced
- 2 tablespoons chopped Italian parsley
- 1/4 Pecorino Romano Cheese
- 1/4 cup Parmigiano Reggiano Cheese
- 3 tablespoons milk
- 1 egg, beaten
- Sea salt and black pepper
For the Soup:
- 3 tablespoons Extra Virgin Olive Oil
- 1 cup onion, finely chopped
- 1 cup carrots, chopped
- 3/4 cup celery, chopped
- 10 cups chicken stock (homemade or from our freezer section in the Cucina)
- 1/2 cup white wine
- 1 cup of pastina (small pasta, like stelline or tubetti)
- 3/4 finely diced spinach
- Salt and pepper to taste
For the meatballs, put all the ingredients in a bowl and mix with hands. Make 1’’ balls and drop on a cookie sheet covered with parchment. Bake at 350 for about 40 minutes until browned.
For the soup, sauté all the vegetables together with the olive oil,except for the spinach, until soft. Add the wine and stock and heat to boiling. Drop in the pastina and cook for specified time until al dente. Add the finely chopped spinach, meatballs, and salt & pepper. Serve with grated Parmigiano Reggiano on top and a side of Italian crusty bread. We have a great ‘take & bake’ bread from Italy in the freezer section of the deli department that goes perfectly with this soup.