Warm, comforting and bursting with flavor , Italian Wedding Soup with Tortellini is the perfect dish to cozy up with on chilly days or any time you’re craving a hearty meal.
This classic soup combines tender meatballs. wholesome vegetables, and cheesy tortellini in a savory broth that will leave you feeling satisfied and content.
ITALIAN WEDDING SOUP INGREDIENTS:
For the meatballs:
1 lb of Ground Chicken
1/3 cup of Breadcrumbs
1/3 cup of Grated Parm or Romano
2 Cloves of Garlic, minced
1/4 cup of Fresh Parsley, finely minced
One Tbsp of Garlic and Herb Seasoning
1 Tbsp of Olive Oil
1 Egg
Salt and Pepper to taste
For the soup base:
2 Tbsp of Olive Oil
1 Yellow Onion, finely diced
4 Stalks of Celery, diced
4 Carrots, peeled and diced
12 cups of Chicken Stock
5 oz of Fresh Baby Spinach, washed
Salt and Pepper to taste
Rind of some authentic parmigiano, optional
Freshly grated parm
1 lb of Frozen or Fresh Cheese Tortellini
Preparation
1) In a large dutch oven, add the olive oil, preheat over medium heat then add the onions, add a pinch of salt and sauté for about 8 to 10 minutes or until soft and translucent, add the stock and bring to a simmer.
2) Meanwhile, make the meatballs by mixing together the chicken, breadcrumbs, parm, garlic, seasoning, salt and pepper and parsley, form into teaspoon size meatballs.
3) Once the soup base is up to a simmer, add the meatballs, reduce the heat to medium-low and simmer for about 45 minutes.
4) When ready to serve, add the tortellini, cook according to package instructions, once ready, adjust seasoning to taste, add a couple handfuls of parm directly in the soup along with the spinach, stir until wilted then serve with extra parm and freshly ground black pepper.
Serve immediately, and enjoy the comforting warmth and delicious flavors of this soup.