Italian Wedding Soup Recipe

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

 

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

Tortellini Soup

In the video short A hug in a bowl FitGreenMind makes Tortellini Soup.

 

 

Ingredients

Soup:
625ml veg stock
1 small carrot
1 clove garlic
1 small onion
1 sprig of thyme
1 sprig of rosemary
Tortellini
Juice of half a lemon
Pinch of salt
Pinch of sugar

Garnish:
Sun dried tomatoes
Parmesan
Basil

Method

Roughly chop and sauté the vegies in some oil with the thyme and rosemary
Add the veggie stock and a pinch of salt
Simmer for 30mins
Remove the herbs
Add carrot, onion, garlic and some of the broth to a blender.
Blend until creamy and add back to the saucepan.
Juice of 1/2 a lemon, juiced
A pinch of sugar
Salt if needed
1 serving tortellini
Add everything to the soup and cook until the tortellini are cooked (follow package instructions).
Serve with sun dried tomatoes, Parmesan and basil.

Spanish Peasant Soup

Spain on a Fork has a video showing how to make Spanish Peasant Soup, with recipe here. First you need to make his vegetable broth (video and recipe).

Ingredients

Broth

Onion (1)
Carrot (3)
Celery stalks (3)
Button Mushrooms (6-7)
Spinach (2 cups - handful)
Dried Thyme (1 teaspoon)
Bay Leaves (3)
Fresh Parsley (handful)
Black Peppercorns (1 teaspoon)
Sea Salt (1 teaspoon)
8 cups cold water

Soup

Olive Oil (2 tablespoons)
Onion (half)
Garlic (4 clove)
Carrots (2)
Celery Stalks (2)
Cooked Chickpeas (570 grams)
White Wine (60 ml)
Dried Thyme (half teaspoon / .5 grams)
Vegatable Broth (4 cups)
Parsley (2 tablespoons/7.5 grams)
Rosemary (1 sprig)
Sea Salt and Black Pepper

Garlic, sweet potato and chickpea soup recipe

Dan Lepard's Garlic, sweet potato and chickpea soup.