THE BEST ITALIAN WEDDING SOUP RECIPE With Sausage And Spinach (Meatball Soup) Savory and Flavorful!
This Italian Wedding Soup recipe, also known as Meatball Soup is made with hand-rolled sausage meatballs or if pressed for time you can opt for frozen whichever you like!!. Is one I grew up loving to chow down on during those cold, fall, and winter seasons! However, it was from the can! ???? Not always the best and most times I had to do a lot of doctoring to make it taste like anything! But now that I am a mother myself and my children love soups; wedding soup has been a joyous journey! With hand-rolled meatballs, homemade stock, fresh herbs, and veggies, this soup is sure to please no matter the season!
ENJOY!
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INGREDIENTS:
1 lb each Hot and Sweet Italian Sausage
6 Celery Stalks
3-4 Large Carrots
1 Large Onion
2 tbsp of Olive Oil
(Sludge/Breading for Meat Mixture)
1/2 cup Heavy Cream
1 Egg
Salt (pinch)
Pepper
1 cup Bread Crumbs
1 cup Parmesean/Ramano Cheese
2-3 Garlic Cloves
Parsely (roughly chopped)
(Egg and Cheese Mixture to finish off Soup)
2 eggs
1/2 cup parmesan/romano cheese
8 cups of Chicken broth (homemade or store-bought)
Link to our homemade Stock:
4 cups Water
1/4 cup Acini Di Pepe Pasta (You do not have to use pasta)
3 handfuls of Spinach Chopped
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Italian Wedding Soup | Soup Recipe #cooking
Today I am making Italian Wedding Soup. You may also know this as Married Soup. The ingredients and flavors marry well together and make a comforting meal. This is gonna be good!
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MEATBALLS
8 oz lean ground beef
2 Tbsp plain bread crumbs
2 Tbsp grated parmesan cheese
1 Tbsp chopped Italian parsley
1 Tbsp minced onion
1 clove of minced garlic
1 large egg (add 1 Tbsp to beef, reserve rest)
1/4 tsp salt
1/4 tsp black pepper
EGG MIXTURE
2 Tbsp grated parmesan cheese
the reserved beaten egg
THE REST OF THE INGREDIENTS
1 1/2 Tbsp olive oil
1/2 small onion
1/2 medium carrot
1/2 celery stick
1 clove of garlic
2 Tbsp white wine (optional)
5 to 6 cups low sodium chicken broth
1/2 cup Orzo pasta
3 to 4 cups chopped escarole or spinach
salt and season to taste
How I make Italian Wedding Soup
Married Soup
Soup Recipes
Minestra Maritata
Italian Wedding Soup Recipe | Classic Meatball Soup
Immerse yourself in the rich culinary heritage of Italy with this heartwarming recipe for Italian Wedding Soup. This classic dish, known as minestra maritata or wedding soup, is a symphony of flavors and textures, featuring tender meatballs, vibrant vegetables, and a savory broth that will tantalize your taste buds.
So, gather your ingredients, put on your apron, and embark on a culinary journey with this easy-to-follow recipe. Let the aroma of Italian Wedding Soup fill your kitchen and create lasting memories around your table.
Additional Tips:
• For an extra touch of authenticity, use homemade chicken broth.
• Customize the meatballs with your favorite blend of ground meat, such as beef, pork, or veal.
• Adjust the number of vegetables to your liking.
• Serve with a side of freshly grated Parmesan cheese.
Meatball Ingredients:
• 1 lb. of ground beef (80/20)
• 1 cup of Italian style breadcrumbs
• Tsp. salt
• ½ tsp. of black pepper
• 2 cloves of pressed garlic
• 2 TBSP od chopped Italian parsley
• 3 TBSP of Parmesan cheese
• 1 egg
• ¼ cup of water
Instructions:
Mix all the ingredients together, roll into quarter size balls and then cook on 425 degrees for 30 minutes.
Soup Ingredients:
• 4 quarts of quality chicken stock
• 8 ounces of Ditalini pasta
• 40 mini meatballs
• I yellow onion (chopped)
• 4 stalks of celery (chopped)
• 4 carrots (chopped)
• 10 oz. of baby spinach
• 3-4 TBSP of Olive Oil
• Salt & Pepper to taste
Instructions:
1. Prepare meatballs and cook per above instructions.
2. Chop Onion, celery and carrots
3. In a large pan, Sautee all the veggies in 3-4 TBSP of olive oil until translucent (salt & pepper to taste)
4. Add chicken stock. Once it comes to a boil, let it cook for 10 minutes.
5. Then add meatballs, Ditalini pasta and spinach and cook for an additional 12-15 minutes
6. Top with Parmesan cheese and enjoy!
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Video Edited by Sean Simmons
Parmesan Meatball Soup
Parmesan Meatball Soup is the ultimate comfort food! This cheesy, hearty Meatball Parmesan Soup topped with melted cheese and basil just might be the best soup you’ve had all year!
INGREDIENTS & INSTRUCTIONS:
INGREDIENTS
FOR THE MEATBALLS:
1 lb. ground chuck – equals 22-1½ inch meatballs
1 egg lightly beaten
¼ cup Parmesan cheese grated
½ cup regular breadcrumbs
1/8 teaspoon red pepper flakes
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon Italian seasoning
FOR THE SOUP:
2 tablespoons olive oil
2 tablespoons butter unsalted
1 medium sweet yellow onion diced
3 garlic cloves minced
4 cups unsalted chicken broth
1 28 oz. can crushed tomatoes
1 tablespoon granulated sugar dissolved in 1½ cup hot water
2 tablespoons fresh basil chopped
1 teaspoon Italian seasoning
½ teaspoon kosher salt
1 teaspoon ground black pepper
2 bay leaves
2 teaspoons fresh oregano chopped (or ½ teaspoon dried)
¼ teaspoon red pepper flakes
8 oz. uncooked small shell pasta or your favorite small pasta
1/3 cup Parmesan cheese grated
1 baguette sliced and toasted
4 cups shredded Italian cheese blend or shredded mozzarella
INSTRUCTIONS
FOR THE MEATBALLS:
Combine all meatball ingredients in a large mixing bowl and gently mix together until ingredients are well combined. Shape into 1½-inch balls and set aside.
FOR THE SOUP:
In a Dutch oven or a large, heavy bottomed saucepan, heat olive oil and butter. Sauté the diced onion until it is translucent and soft. Add the minced garlic to the onion and cook 30 seconds more.
Add chicken broth, meatballs (we add them into the soup raw, without browning them. If you prefer to brown them, you can, but it's not necessary. Allowing them to cook into the soup adds some nice flavor!), crushed tomatoes, sugar water, basil, Italian seasoning, salt, black pepper, bay leaves, oregano and red pepper flakes. Stir and bring to a boil. Reduce heat to simmer and cook 30 minutes.
Add the dried pasta. Simmer, and stir occasionally, until the pasta is cooked to Al denté (still a little firm) 10 minutes.
Remove bay leaves.
Add 1/3rd grated Parmesan cheese and stir. Cook over low heat until cheese has melted and soup has thickened.
To serve:
Preheat oven to broil.
Place bowls, evenly spaced, on a rimmed baking sheet. Ladle soup into oven-proof bowls, and top with ¼ cup shredded cheese. Broil until cheese is bubbly and melted. **Watch closely!
Remove from the oven and garnish with chopped fresh basil and serve.
Enjoy!
FULL RECIPE:
Caldo De Albondigas // Mexican Meatball Soup ❤️
I can’t tell you enough about this delicious CALDO DE ALBONDIGAS, it is a Mexican Meatball Soup that is loaded with flavor. It is hearty with pillowy soft beef meatballs that are perfectly seasoned and vegetables, you will put this down on your list of favorites. I love to prepare this soup, especially on chilly or cold days, the unique flavor of the smoky chipotle pepper and it’s adobo sauce take it to a whole new level, it’ll have a subtle hint of heat that takes it to a new level, but you can add the Smokey flavor with the adobo sauce and leave the chipotle pepper out too. I love adding a few pieces of a sweet potato to give it a hint of sweetness that will be the perfect balance with everything else. I side it with Mexican rice and freshly made corn tortillas. I hope you give it a try. ❤️
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INGREDIENTS—————————-
1 1/2 lbs. lean ground beef
1/2 Small chopped onion
2 green onions chopped (green and white part)
1/2 small green bell pepper (orange or yellow or Anaheim)
1 large Celery rib (finely chopped)
2 large Roma tomatoes (diced small)
1 large russet potato (diced medium/large)
1/2 Small sweet potato (diced like potato)
1 Chayote (peeled and diced) optional
2 medium Carrots (bite size pieces)
2 Small/medium Mexican squash OR zucchini (diced)
Small bunch chopped Cilantro
1/3 C. Partially cooked rice (i used jasmine)
2 Tbsp Canola oil
Salt and Pepper to your liking
12 C. Beef broth (i made mine with KNORR beef bouillon
MEATBALLS———————————-
1 1/2 lbs. lean ground beef
1/4 Onion (finely chopped )
4 sprigs Mint chopped ( leaves only)
1 tsp Onion powder
1 tsp garlic powder
1/2 tsp ground cumin
Salt as needed
Pepper as needed
1/3 C. Partially cooked rice
3/4 tsp mexican oregano (optional )
2 large eggs
MOLCAJETE SPICES————————————
3/4 tsp whole cumin
3/4 tsp peppercorn
2 large Garlic Cloves
1 C. Water
1/4 tsp salt (optional) helps to grind
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#albóndigas
#albondigas
#soup
Hearty Meatball Soup With Cheese Bread / Meatball Soup Recipe
Hearty Meatball Soup With Cheese Bread / Meatball Soup Recipe
Great soup for the cooler days this hearty meatball soup is packed full of vegetables & herbs. Cheese bead is awesome and goes real well with this soup.
Hope you enjoy and thanks for watching ❤️
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Meatballs:
1LB lean ground beef
Salt and pepper
1tsp paprika
1tbsp Worcestershire sauce
2tbsp dry bread crumbs
2tbsp diced onion
1clove of garlic, pressed
1 large egg
Bake at 375F until meat temperature reaches 165F (17-20 minutes)
1large onion, diced
2tbsp olive oil
1 medium size carrot, diced
2 small bell peppers, diced
2 stalks of celery, diced
2 cloves of garlic, pressed
1large tomato, diced (1-1/2 cup)
Fresh thyme
1/2tsp dry oregano
Salt and pepper
1tbsp beef base
8-9 cups water or beef broth
1cup frozen green beans
2 cups fresh spinach
1-1/2 cup (150g) egg noodles
1 ciabatta bread
2tbsp melted unsalted butter
1tsp garlic powder
1-1/2 cup grated cheese
Bake at 375F for 10 minutes
#heartymeatballsoup
#meatballsouprecipe
#homemadesouprecipe
#howtomakemeatballsoup
#cheesebread
#realcookinginmykitchen