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The ultimate Italian wedding soup, Why is it called that? Did they serve it by weddings?The term “wedding” soup comes from the Italian minestra maritata, “married soup”, referring to the flavor produced by the “marriage” or perfect blending of greens, broth and meat. In this recipe @agischwartzevents paired up delicious vegetables with some delicious fluffy meatballs, spinach and to give it a real Italian spin, instead of the traditional pasta she added gnocchi. Can it get more Italian?
10 cups vegetable or chicken broth ( I used my homemade, but feel free to use store-bought)
1 1/2 cup diced celery
1 T oil
1 1/2 cup diced carrot
1 1/2 cup diced zucchini
1 1/2 cup diced sweet potato
1 cup frozen peas
1 package mini gnocchi
1 T kosher salt
2 cups fresh spinach or arugula ( checked)
1 T crushed garlic
1 T tomato paste
1/2 cup diced onion
1 t ground black pepper
4 cubes frozen parsley cubes or 1 T fresh finely chopped parsley
2-2.5 lb mixed ground meat ( beef and chicken)
1 cup Italian panko crumbs
2 eggs
1 t kosher salt
1 T oil
1 T paprika
Preheat oven to 400.
While oven is preheating, in a large pot, sauté all vegetables for 20 minutes in oil. Add salt and tomato paste and continue sautéing for another 10 minutes. Add broth and bring it to a boil.
Mix all meatball ingredients. To check if you like the saltiness and flavor, you can take off a small piece and fry it up to test the flavor. Form golf size balls. Place them on a sheet pan. Bake for 25 minutes. This step is not a must but highly recommended.
Add browned meatballs into the boiling soup. Cook for additional half hour. Add gnocchi and wait until they all float to the surface. Turn off flame and add spinach. Mix until it’s wilted.
Serve with fresh baguette, if needed, to scoop up the delicious soup!
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Easy to follow directions.
Soup was fantastic!