From scratch meatballs, spinach, and pasta combined with chicken broth makes this soup filling without being heavy. Serve with your favorite bread or rolls for a fantastic cold weather supper or lunch.
It’s Secret Recipe Club time for December. This is also my last one with Group A. I’ve been in the same group since I started in 2011 and figured it was time to move to another group so I can find some new blogs.
Back to this month. I was assigned Things I Make (for Dinner). Sarah is Canadian and has some delicious looking recipes. I had a hard time deciding what to make. My first thought was Buffalo Chicken Soup because I adore all Buffalo chicken and soup. Shirley Temple cupcakes would make the kidlets happy. But when all was said and done I went with the recipe for Italian Wedding Soup.
I made a few changes to Sarah’s recipe. Instead of the ground beef called for I used a mix of ground turkey and pork. I like to use half pork in my meatballs now and the ground turkey was about a dollar a pound cheaper than the beef so that’s why I used that instead. Also I used pastina instead of the macaroni and I browned the meatballs in the oil before adding the veggies.
This is probably my new favorite soup. The meatballs and pasta gave it some body but the brothiness of the soup kept it from being too heavy. This is one soup I will make frequently.
20 minPrep Time
40 minCook Time
1 hrTotal Time
- 1/2 pound ground pork
- 1/2 pound ground turkey
- 1 beaten egg
- 1/2 cup plain breadcrumbs
- 1/2 cup shredded Parmesan cheese
- 2 cloves minced garlic
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 teaspoon dried parsley
- 2 Tablespoons oil
- 1 medium onion, diced
- 1 large or 2 small/medium carrots, peeled and diced
- 4-6 cups chicken broth
- 2 cups water
- 1 to 1 1/2 cups pastina or orzo
- 4 cups fresh spinach
- To taste: salt and black pepper
- In a large bowl mix all the ingredients together.
- Form using a Tablespoon or small cookie scoop.
- Heat the oil in a large soup pot over moderate heat
- Add 1/2 the meatballs and cook for 3-5 minutes per side until browned. They will finish cooking in the soup so don't worry about cooking them through. Remove and set aside. Repeat with other half of the meatballs.
- Add the carrots and onion to the soup pot. Cook for 5 minutes or until softened.
- Add four cups of chicken broth and water. Cover and bring to a boil
- Add the meatballs and pasta to the broth mixture and cook until the meatballs are cooked through and have reached 165 F.Add the other two cups of broth if needed.
- Add the spinach and let wilt.