I’m not Italian, nor am I planning any kind of wedding.
But last weekend, I made Italian Wedding Soup. I really enjoy the canned Italian Wedding Soup and I had half a bag of pre-made meatballs in the freezer and it finally dawned on me that I could make my own and have it be far healthier than the canned stuff.
I’m writing the recipe here selfishly so I remember what I did. This is the closest to inventing something that I’ve come. The problem is, some of the additions weren’t measured so this is a bit of guess work.
1 small onion, chopped
1 stalk celery, chopped
1 leek, chopped
1 Tbsp garlic olive oil (or regular olive oil and a clove of garlic, minced)
3-4 medium carrots, sliced
8 cups chicken broth
approx 24 pre-made meatballs, cut in half
fresh zest from a lemon
1/2 c. orzo pasta
2 c. spinach, tightly packed (remove the really long stems)
seasonings: salt, pepper, basil, oregano
Heat the olive oil in a large stock pot. Sauté the onion, celery and leek in the oil; salt and pepper these as they sauté. Add the carrots for a minute after the onions are soft, add a little more salt. Add all the chicken broth, meatballs and lemon zest. Add in seasonings — at least 1/2 tsp of basil and a 1/4 tsp of oregano; dried spices, not fresh ones here. Add in some chopped fresh parsley (maybe 1 Tbsp?) Squeeze in some lemon juice (from about 1/8th of the lemon you zested earlier). Simmer until the carrots just begin to soften. Add in 1/2 c. of orzo. Continue to simmer for 6 minutes. Add in spinach and another Tbsp of parsley, cook another 1-2 minutes until spinach is wilty. Eat.
It was great fresh and then the first serving of leftovers the following evening were even better. Like most soups, the longer the flavors blend together will be good.