✨ Italian Wedding Soup with Roasted Garlic ✨ Recipe Below!
Roasting the garlic seems like a time consuming extra step, but believe me, you have the extra time for it while you are dicing the vegetables and forming all those tiny meatballs. And it’s worth it!
Ingredients
For the meatballs:
• 1/2 lb ground pork
• 1/2 lb ground beef
• 1/4 cup grated Pecorino Romano (you can leave this out if dairy-free or sub with nutritional yeast!)
• 1/3 cup breadcrumbs (gluten-free if you need it to be)
• 1 large egg
• 3 cloves garlic, minced
• 1/2 tsp ground fennel
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 1 tsp salt
• 1/4 tsp black pepper
• Olive oil
For the soup:
• 1 large head of garlic
• 2 tbsp olive oil
• 8 cups chicken broth
• 1 diced yellow onion (about 1 cup)
• 2 large carrots, diced
• 3 celery stalks, diced
• 6 oz orzo or other small pasta (GF if needed)
• 5 oz fresh spinach or kale
• Salt & pepper to taste
Instructions
1. Preheat oven to 400°F. Drizzle a whole head of garlic with olive oil, wrap in foil, and roast for 40 min. Squeeze out cloves and mash.
2. Combine pork, beef, Pecorino, breadcrumbs, egg, minced garlic, fennel, oregano, red pepper, salt, and pepper. Form into small meatballs (about 60). Brown meatballs in olive oil.
3. Sauté onion, carrots, and celery for 8-10 min. Stir in roasted garlic.
4. Add broth, bring to boil, reduce heat, and simmer. Add meatballs and pasta, cook 10-15 min.
5. Stir in spinach for 2-3 min until wilted.
6. Garnish with parsley and extra cheese.
1 Comment
This looks really good