Looking to shake up your winter soup lineup? As Storm Byron bears down on Israel and the winter chill sets in, this recipe for Italian Wedding Soup will warm you up and make you feel right at home.
Wedding soup is named for its ingredients, marrying vegetables, meat, and pasta together in a beautiful union.
Ingredients:
For the meatballs:
- 250 g ground beef or mix (about 9 oz)
- 25 g breadcrumbs (about 3 tbsp)
- 1 small onion, finely grated (about 1.5 oz)
- 1 clove garlic, minced
- 15 g fresh parsley, chopped (about 1/4 cup loosely packed)
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
For the soup:
- 1 tbsp olive oil, 15 g (1 tbsp)
- 1 small onion, finely chopped
- 1 carrot, diced small
- 2 cloves garlic, minced
- 1.5 liters broth (about 6.5 cups)
- 100 g ptitim, Israeli couscous, or orzo (about 1/2 cup)
- 100 g spinach or kale, chopped (about 3.5 oz)
- Salt and pepper to taste
- Optional: 1 beaten egg
Instructions:
Preparing the meatballs: Mix all the meatball ingredients in a bowl until well combined. Roll into small meatballs about 2 centimeters in diameter. Set aside.
Start the soup: Heat the olive oil in a large pot over medium heat. Sauté the onion and carrot for 3 to 4 minutes until softened. Add the garlic and cook for about 30 seconds.
Cooking together: Pour in the broth and bring to a gentle boil. Lower to a simmer and carefully add the meatballs. Cook for 10 minutes, stirring occasionally. Add the ptitim and the tablespoon of nutritional yeast. Cook another 7 to 8 minutes until the ptitim is tender.
Add the greens: Stir in the greens. Cook 2 minutes until wilted. Season with salt and pepper.
Optional: Slowly drizzle the beaten egg into the soup while stirring to create delicate ribbons.
Serve: Ladle into bowls and garnish with extra parsley.
Enjoy, buon appetito!
