Italian Wedding Soup

For The Meatballs – makes 39 1/2 tbs sized meatballs or

  • 1/2 lbs ground beef
  • 1/2 lbs ground pork
  • 1 tbs chopped parsley 
  • 1/2 tbs dried oregano
  • 1/2 tsp ground fennel seed
  • 1/2 tsp dried basil 
  • 2 tbs grated parmesan 
  • 2 tbs minced onion 
  • 1/2 tbs minced garlic 
  • 2 -3 tbs coffee cream
  • 1 slice of fresh bread
  • 1 egg
      1. Set oven to broil on high.
      2. Make the panade.                Gently remove the crust from the bread. Discard or eat the crust, whatever meets your fancy 😊
      3. Place the bread in a small bowl and pour 2 tbs of coffee cream over the bread and let soak. Add another tbs if needed. After a couple minutes roll up your sleeves and mash the bread, removing any hard little bits if there are any.
      4. Mix the egg into the bread and milk mix.
      5. In a larger bowl, mix everything together until well blended. 
      6. Using a 1/2 tbs to measure the meat begin scooping it out and rolling them into nice little balls. 
      7. Place on a baking sheet covered with parchment paper. Broil on high until the tops are golden brown. 
      8. Remove and set aside on paper towels to allow the fat to drain.

      For The Broth

      • 8 cups (2 x 946ml cartons) chicken broth
      • 1 tbs olive oil
      • 1 parmesan rind
      • 1 tsp ground fennel seed
      • 2 tsp dried oregano 
      • 1 tsp dried marjoram 
      • 2 large bay leaves
      • 1/4 cup fresh minced parsley 
      • 1/2 finely chopped onion
      • 1 tbs minced garlic
      • 2 cups chopped baby spinach 
      • Seasoning salt and pepper to taste
      • 1/2 – 3/4 orzo or acini de pepe pasta
      1. In a large pot heat oil over medium heat.
      2. Saute onion, ground fennel, oregano, marjoram and bay leaves for 2-3 minutes. Stir constantly to avoided browning. We’re just drawing out the flavours from everything.
      3. Add all the chicken broth, garlic and parmesan rind and bring to a boil.
      4. Reduce heat to a simmer and add all the meatballs. Allow to simmer for 20 minutes.
      5. Add spinach and parsley and simmer another 10 minutes. 
      6. Add pasta and cook according to package time.
      7. Once noodles are cooked through remove the bay leaves and parmesan rind and discard. 
      8. Season with salt and pepper to taste.


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