Italian Wedding Soup
From the Club Argaux Spring Test Kitchen: Italian Wedding Soup Pair with the 2022 Centopassi ‘Giato’ Grillo & Cataratto and the 2022 Mauro Marengo Dolcetto d’Alba from the Club Argaux Spring Seasonal Selections. Ingredients:
- 5 lbs. ground beef
- 2 spicy Italian sausage
- 1 egg
- ⅓ cup breadcrumbs
- A couple handfuls parsley, basil, and dill (chopped)
- 1 onion
- A couple handfuls of spinach
- Acini or Orzo or Orecchiette
- Chicken Broth
- 2 lemons (zest & juice)
- Black Pepper Sea Salt
- 2 tsp. turmeric
- 2 cups Greek yogurt or Creme Fraiche
- Olive oil Avocado oil
Step 1 Make the meatballs by combining the beef and sausage in a bowl with the egg, a handful of parsley, breadcrumbs, Parmesan, pepper, and salt. Mix everything together and form tiny meatballs (the size is up to you, but personally I like tiny meatballs in this soup)! Brown the meatballs in a skillet with a little bit of avocado oil and set aside. Step 2 In a dutch oven or pot, heat a glug of olive oil and then add in the onion (cut into slices). Once the onions are translucent, season with pepper and salt and then add in the zest and juice of your lemon. Throw in a handful of each herb, mix everything together and then add in your broth. Season again with pepper. Add in the meatballs. Depending on their size, they should be cooked through within 10-15 minutes. Step 3 While the meatballs are cooking, make your yogurt garnish. Combine yogurt or crème fraîche in a bowl with lemon, salt, pepper, turmeric, olive oil, and the rest of your herbs. I like to save a little extra dill for the sauce itself. Step 4 Once the meatballs are cooked through, add in your pasta of choice. Traditionally, this soup is made with acini, but some stores don’t regularly carry it and the soup is as good with orecchiette or orzo, even couscous works! The acini will take about 8-10 minutes to cook. Step 5 A minute or two before serving, throw in your spinach. I like when the spinach is just slightly wilted and still bright green. Step 6 Serve in a bowl and top with yogurt sauce, parmesan/pecorino, leftover lemon zest, and some cracked black pepper. Pro tip: This soup is spectacular with a crusty piece of bread :) Enjoy!
