Danielle Alvarez's Italian Wedding Soup recipe at This Italian wedding soup is a marriage of flavours, and you’ll be making it on repeat.
Ingredients
Meatballs:
250g pork mince
250g beef or veal mince
1 egg
⅓ cup grated parmesan cheese, plus more for serving
1 tsp dried oregano
½ tsp fine sea salt
2 garlic cloves, peeled and grated on a Microplane
½ cup dried breadcrumbs
black pepper
250g beef or veal mince
1 egg
⅓ cup grated parmesan cheese, plus more for serving
1 tsp dried oregano
½ tsp fine sea salt
2 garlic cloves, peeled and grated on a Microplane
½ cup dried breadcrumbs
black pepper
Soup:
2 tbsp extra virgin olive oil
1 onion, peeled and diced
2 celery stalks, finely diced
3 large carrots, peeled and finely diced
4 garlic cloves, peeled and finely chopped
¼ tsp dried chilli flakes (optional)
pinch of salt
½ tsp fresh or dried rosemary leaves, finely chopped
1.5 litres chicken stock
1 parmesan rind
½ cup dried ditalini or orzo pasta
1 head endive, leaves separated and washed, or 280g baby spinach salt and black pepper
1 onion, peeled and diced
2 celery stalks, finely diced
3 large carrots, peeled and finely diced
4 garlic cloves, peeled and finely chopped
¼ tsp dried chilli flakes (optional)
pinch of salt
½ tsp fresh or dried rosemary leaves, finely chopped
1.5 litres chicken stock
1 parmesan rind
½ cup dried ditalini or orzo pasta
1 head endive, leaves separated and washed, or 280g baby spinach salt and black pepper
