Italian Wedding Soup
There’s nothing like freezing cold temps to make us fill our tummies with warm, flavorful, filling soups!! I whipped up two pots of this soup for my family and some dear friends of ours this week. It really hit the spot. Best of all, if you make the meatballs in advance, you can whip it up in 20 minutes!! You heard me…20 minutes!!! I know, it’s not traditional insofar as I’m using spinach and not escarole, but we’re trying to feed the family here!!! In my experience, kids are more inclined to try the soft spinach than tough greens. By the way, this meatball recipe is the best in a pinch. It’s loaded with flavor and doesn’t require any mincing or chopping at all!
For the meatballs:
- 1 lb. ground meat
- 2 eggs
- 3/4 cup Italian breadcrumbs
- 3/4 cup Parmesan cheese
- 1/2 cup red wine
- 2 tbsp. garlic powder
- 2 tsp. Italian seasoning
- pinch salt and pepper
- drizzle olive oil
- olive oil for frying
For the soup:
- 1 48 oz. cans chicken stock
- 1 9 oz. bag fresh spinach
- 1 1lb. bag frozen Rizzo's tri-color cheese tortellini
- 2 egg whites
Combine all of the ingredients for the meatballs in a medium mixing bowl.
Heat 1/2" oil in a large frying pan over medium-low heat.
Roll meat into 1 inch meatballs. Place into pan. Brown on all sides and remove from oil. Drain on a paper towel lined plate. Reserve for soup.
In the meantime, bring chicken stock to a boil in a large soup pot.
Add meatballs and reduce heat to simmer.
Add spinach and allow to wilt/cook.
Add tortellini until floating.
Whisk in egg whites with a fork, stirring the soup as you add the egg whites.
Note: If you make the meatballs in advance, it will only take 15 minutes to make the soup!!!