“Oh! Are you making that wedding soup again? Awesome!”
Yes, here at Crowded Earth Kitchen, Italian Wedding Soup falls squarely into the “Awesome!” category. Half-Pint likes any soup made with chicken broth (“yellow soup”), and Pickle-in-the-Middle loves the little meatballs. What’s not to love about little meatballs?
Traditionally, Italian Wedding Soup also contains orzo. Feel free to add a cup or so if you like. I’m sharing this soup with a loved one who is watching their carb intake, so I left the orzo out. The soup is still delicious!
2 pounds lean ground beef (I used 85% lean)
1 tablespoon dried, crushed oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce
1 small onion, finely diced
1 tablespoon butter
8 cups good quality chicken stock
4 carrots, peeled and sliced 1/4 inch thick
4 ribs of celery, sliced 1/4 inch thick
1 cup of finely chopped fresh parsley
Step 1) Combine ground beef, oregano, salt, pepper, and Worcestershire sauce in a large bowl. Mix well.
Step 2) Roll ground beef mixture into SMALL meatballs. These meatballs are bite-size soup morsels, and should be only 1 inch in diameter before they are baked!
Step 3) Bake meatballs on baking sheets with shallow sides in a preheated 375 degree oven for 15 – 20 minutes or until browned and cooked through. Transfer cooked meatballs to a plate lined with paper towels to drain.
Step 4) While meatballs are baking, saute onion and butter in a large pot. When onions are soft, add chicken stock, carrots, and celery. Bring just barely to a boil and then reduce heat to simmer.
Step 5) When carrots are tender (should only take a few minutes), add meatballs and chopped fresh parsley. Heat through. Enjoy!