Italian Wedding Soup Recipe
Overview:
Warm up with a comforting bowl of Italian Wedding Soup, perfect for chilly days up North. This recipe combines wholesome ingredients like barley, vegetables, and savory meatballs in a flavorful broth. It’s easy to prepare and sure to satisfy your soup cravings.
- Cook Time: 1 hour 15 minutes
- Prep Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Servings: 12
Ingredients:
- 1/2 cup barley
- 1/4 cup onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 – 1 1/2 cups spinach, chopped
- 1 1/2 teaspoons salt
- 2 teaspoons white pepper
- 1 egg
Instructions:
| Step | Instruction |
|---|---|
| 1 | Combine barley, onions, carrots, celery, meatballs, and spinach in a large stockpot. |
| 2 | Add salt and white pepper to the pot. Bring to a boil over medium-high heat. |
| 3 | Reduce heat to low and simmer, uncovered, for 45 minutes or until the barley is tender. Stir occasionally. |
| 4 | In a small bowl, lightly beat the egg. |
| 5 | Gradually drizzle the beaten egg into the simmering soup, stirring gently to create egg dumplings. |
| 6 | Remove the soup from heat, cover, and let it stand for 30 minutes before serving to allow the flavors to meld. |
Nutritional Information (Per Serving):
- Calories: 128.8
- Total Fat: 4g
- Saturated Fat: 1.1g
- Cholesterol: 75.3mg
- Sodium: 504.8mg
- Total Carbohydrates: 15g
- Dietary Fiber: 3g
- Sugars: 3.7g
- Protein: 8.9g
Tips for Serving:
- Italian Wedding Soup pairs wonderfully with a crusty bread or garlic breadsticks.
- Garnish with freshly grated Parmesan cheese and a sprinkle of chopped parsley for added flavor and presentation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Additional Notes:
This soup can be customized by adjusting the seasoning or adding more vegetables like diced tomatoes or zucchini for extra texture and flavor. Enjoy this hearty soup as a starter or a complete meal on its own!
