Italian wedding soup
40 MINUTES | SERVES 4 | EASY | LC
I grew up on this Italian-American soup, and each family has its own special version of it. And, yes, it is served at some weddings! The meatballs are traditionally made of beef, veal and pork, but I have lightened them with turkey breast mince.
olive oil 1 tbsp onion 1, finely chopped celery 1 stick, finely diced carrot 1, finely diced garlic 2 cloves, crushed chicken stock 1 litre turkey breast mince 400g (or combine 200g
lean beef mince and 200g veal mince)
egg 1
dried oregano, basil and parsley º tsp each
pecorino 40g, finely grated
acini di pepe (it resembles tiny beads) or
any small pasta 70g
TO SERVE
frisée lettuce or bitter salad leaves 40g flat-leaf parsley chopped to make 4 tbsp
• Heat a pan over a medium heat, then add the olive oil, onion, celery and carrot. Cook for 5 minutes, stirring, until golden. Add the garlic and cook for another minute. Pour in the stock and simmer, uncovered, for 10 minutes.
• Mix together the mince, egg, dried herbs and 1/2 of the cheese in a bowl. Divide and roll the mixture into meatballs approximately 21/2cm across (about 16 meatballs.)
• Add the meatballs to the soup and simmer, uncovered, for 10 minutes. Tip in the acini di pepe and cook for 5 minutes, adding a little extra stock if needed.
• Serve in bowls, sprinkled with the remaining grated pecorino and topped with the frisée and parsley.
PER SERVING 347 KCALS | FAT 9.6G SATURATES 3.4G | CARBS 18G | SUGARS 4.5G FIBRE 4.3G | PROTEIN 45G | SALT 2.2G