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Italian Wedding Lasagna Soup |
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| Ingredients: |
Meatballs
8 ounces ground chuck (preferably 80/20)
8 ounces bulk sweet Italian pork sausage
1 small yellow onion, finely grated on smallest holes of a box grater (about 1/3 cup)
1 ounce Parmesan cheese, finely grated (about 1/4 cup)
1 large egg, beaten
1 large garlic clove, grated
1/2 cup Italian-seasoned breadcrumbs
1 1/2 teaspoons dried basil
1 teaspoon fennel seeds, lightly crushed
1 teaspoon kosher salt
1/2 teaspoon black pepper
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Soup
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped (about 1 cup)
1 large carrot, peeled and chopped (about 1 cup)
1 celery stalk, chopped (about 1/2 cup)
1 tablespoon dried Italian seasoning
1/2 cup dry white wine
6 cups lower-sodium chicken broth
1 teaspoon kosher salt
8 ounces uncooked lasagna noodles, broken into 2-inch pieces (about 3 cups)
4 cups baby spinach (5 ounces)
1/3 cup finely grated Parmesan cheese, plus more for garnish
1 cup heavy whipping cream
Shredded mozzarella cheese, whole-milk ricotta cheese, and chopped fresh basil, for serving
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| Procedures: |
Prepare the meatballs
Using your hands, gently stir together ground chuck, sausage, onion, Parmesan, egg, garlic, breadcrumbs, dried basil, fennel seeds, salt, and pepper in a large bowl, being careful not to overwork.
Divide mixture into about 24 (1-ounce) portions (about 2 tablespoons each), and roll into 1-inch balls.
Place in an even layer on a baking sheet; set aside.
Prepare the soup
Heat oil in a large Dutch oven over medium-high.
Working in 2 batches, add half of Meatballs in an even layer; cook, turning as needed, until lightly browned on all sides, about 4 minutes per batch.
Transfer to a baking sheet using a slotted spoon.
Add onion, carrot, and celery to remaining oil in the Dutch oven; cook over medium-high, stirring occasionally, until softened and beginning to brown, 5 to 8 minutes.
Add Italian seasoning, and cook, stirring constantly, until fragrant, about 30 seconds.
Add white wine; cook, using a wooden spoon to scrape browned bits from bottom of Dutch oven, until reduced slightly, about 1 minute.
Stir in broth and salt; bring to a boil over medium-high, stirring occasionally.
Reduce heat to medium, and stir in broken lasagna noodles and seared Meatballs; cook, stirring occasionally, until noodles are tender and a thermometer inserted into Meatballs registers at least 160°F, 12 to 15 minutes.
Stir in spinach, Parmesan, and cream; cook, stirring constantly, until spinach is wilted, about 1 minute.
Ladle into bowls; garnish with mozzarella, ricotta, basil, and additional Parmesan.
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| Notes: |
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2024-12-26 Added to our cookbook.
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12/26/2024
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