I don't know what the weather is like where you live, but in my neck of the woods, it's pretty darned cold! Freezing actually! So we are still making soups in our house as often as we possibly can. One of our family favourites is Italian Wedding Soup. This recipe started off as a copy-cat of a East-side Mario's restaurant recipe for Italian Wedding soup and anyone who has tried says says it's pretty close. My kids love it and request it often.
Italian Wedding Soup
(serves 5 people with leftovers )
- 1 Tbsp of olive oil
- 1 onion, finely dices
- 2-3 cloves of garlic, minced
- 3-4 cartons of Chicken broth (I use 900ml, low sodium)
- 1 package of pre-made small meatballs (or make your own)
- 1 cup pepe d'acini pasta (or any other small pasta you like)
- 1 bag baby spinach
- 1/2 cup grated parmesan cheese (and extra for sprinkling in the bowl)
- 1 tsp dried oregano
- salt and pepper to taste
- In Dutch Oven, heat oil, and sauté onion and garlic for about 1-2 minutes.
- Pour in chicken broth, oregano, salt and pepper, and bring to a boil.
- Add meatballs, pasta and spinach. Cook for about 10 minutes.
- Add 1/2 cup grated parmesan cheese to the pot before serving.
- Sprinkle with parmesan cheese when it's in the bowl. Enjoy!
On a side note: my younger sister uses Romano cheese instead of parmesan. I honestly can't tell the difference... so whatever you have on hand will work.
This soup is so good served with a hunk of crusty artisan bread to dunk into the bowl.
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Are you still serving soups in your neck of the woods?
What is your cold-weather favourite soup?