Italian Wedding Pasta

I never had a particular fondness for Italian Wedding Soup until a recent trip to my hometown Italian restaurant. My dining partner nabbed a bowl of the stuff, and he had to bat my hand away after I’d eaten most of his soup! I was pretty excited when I then stumbled upon recipes for a pasta boasting the same flavors.

Italian Wedding PastaMeatballs

  • Combine…
    • 2 eggs
    • 1/4 cup Parmesan
    • 1/4 cup breadcrumbs
    • Garlic salt/pepper to taste
    • 1 pound of ground meat (turkey? beef? pork? You decide!)
  • Roll into one inch balls and place in mini muffin tin (should yield 24 meatballs).
  • Bake at 400* for 2o-ish minutes.
  • Remove to paper towel to drain.

Pasta

  • In large stock pot, saute in oil…
    • 3 carrots, chopped
    • 3 stalks of celery, chopped
    • 1 onion, chopped
    • 1 T. minced garlic
    • Cook until vegetables begin to soften and onion is translucent
  • Add…
    • 3 cups chicken stock
    • 1 cup milk or cream
    • Bring to a simmer.
  • Stir in one box of elbow macaroni and 1 bag of spinach.
  • Simmer until liquid is absorbed, 10 to 15 minutes.
  • Return meatballs to pan and allow to heat through before serving with Parmesan cheese.

This rocked! I looooooved the meatballs and about wish I’d have made twice as many. Big shout out to my mom for recommending that I cook the meatballs in a mini muffin tin. It made the process quite easy, and I was able to cut back on the fat by not pan frying.

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