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Italian Wedding Tuesday Soup Recipe

Name: Mitten & Boot Cafe & Fine Foods Italian Wedding Tuesday Soup Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 0.5 lb ground beef (85/15); 0.25 lb ground pork; 0.25 cups ricotta cheese; 0.25 cups Parmesan cheese, grated; 1 whole egg; 0.5 cups plain breadcrumbs; 1 tsp garlic, minced; 2 tbs fresh parsley, chopped; 1 tsp salt (for meatballs); 0.5 tsp black pepper (for meatballs); 2 tbs extra virgin olive oil; 1 whole yellow onion, small dice; 2 medium carrots, diced; 2 stalks celery stalks, diced; 2 tsp garlic, minced; 1.5 tsp kosher salt (for soup); 0.75 tsp black pepper (for soup); 0.5 tsp dried oregano; 0.5 tsp dried basil; 1 whole bay leaf; 6 cups low-sodium chicken broth; 1 cups water; 0.5 cups small pasta (acini di pepe or orzo); 3 cups fresh spinach, packed, chopped; 2 cups escarole or Swiss chard, chopped; 1 tbs fresh lemon juice; 0.25 cups Parmesan cheese, for serving; 0.25 tsp red pepper flakes

Inspired by Mitten & Boot Cafe & Fine Food

Time1h

Serves4

Traditional Italian soup filled with green veggies and meat. Available Tuesday only from 11:00 am to 7:00 pm.

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Ingredients

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Meatballs & Protein

1/2 lb ground beef (85/15)

1/4 lb ground pork

1/4 cups Ricotta cheese

1/4 cups Parmesan cheese, grated

1 whole Egg

1/2 cups plain breadcrumbs

1 tsp Garlic, minced

2 tbs Fresh parsley, chopped

1 tsp salt (for meatballs)

1/2 tsp black pepper (for meatballs)

Soup Base & Vegetables

2 tbs extra virgin olive oil

1 whole yellow onion, small dice

2 medium carrots, diced

2 stalks celery stalks, diced

2 tsp Garlic, minced

1 1/2 tsp kosher salt (for soup)

3/4 tsp black pepper (for soup)

1/2 tsp Dried oregano

1/2 tsp dried basil

1 whole bay leaf

Liquids & Pasta

6 cups low-sodium chicken broth

1 cups water

1/2 cups small pasta (acini di pepe or orzo)

Greens & Finishers

3 cups fresh spinach, packed, chopped

2 cups escarole or Swiss chard, chopped

1 tbs fresh lemon juice

1/4 cups Parmesan cheese, for serving

1/4 tsp Red pepper flakes

Method

Meatballs & Protein

Make meatball mixture

In a medium bowl combine ground beef, ground pork, ricotta, 1/4 cup grated Parmesan, egg, breadcrumbs, 1 tsp minced garlic (from the meatball ingredients), chopped parsley, 1 tsp salt and 1/2 tsp black pepper. Mix gently with your hands or a fork until just combined — avoid overworking to keep meatballs tender.

Form and sear meatballs

Form the mixture into small meatballs about 3/4 inch (approximately 24 meatballs). Heat a large Dutch oven or heavy pot over medium-high heat and add 1 tablespoon olive oil (from the Soup Base section). Working in batches, brown meatballs on all sides about 3 minutes per batch—meatballs will not need to be fully cooked through. Transfer browned meatballs to a plate and set aside.

Soup Base & Vegetables

Sauté aromatics

Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the same pot. Add diced onion, carrots and celery with 1.5 tsp kosher salt and 3/4 tsp black pepper. Sauté, stirring occasionally, until vegetables are softened and onion is translucent, about 6–8 minutes. Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Add herbs and deglaze

Stir in 1/2 tsp dried oregano, 1/2 tsp dried basil and 1 whole bay leaf. Pour in 1 cup water and scrape any browned bits from the bottom of the pot with a wooden spoon to deglaze.

Liquids & Pasta

Simmer soup

Add 6 cups low-sodium chicken broth to the pot and bring to a gentle boil over medium-high heat. Return the seared meatballs to the pot. Reduce heat to a simmer, cover partially, and cook 10 minutes to finish cooking the meatballs.

Cook pasta

After the 10 minutes, stir in 1/2 cup small pasta (acini di pepe or orzo). Continue simmering uncovered for 8–10 minutes, or until the pasta is al dente according to package instructions. Taste and adjust seasoning, adding more salt and pepper if needed.

Greens & Finishers

Add greens

When the pasta is nearly done, stir in 3 cups chopped fresh spinach and 2 cups chopped escarole (or Swiss chard). Cook just until greens are wilted, about 2–3 minutes.

Finish and serve

Remove the pot from heat. Stir in 1 tablespoon fresh lemon juice and 1/4 cup grated Parmesan. Sprinkle 1/4 tsp red pepper flakes if using. Discard the bay leaf. Ladle soup into bowls and garnish with additional Parmesan and chopped parsley if desired. Serve hot.