Italian Wedding Lasagna Soup
Italian Wedding Lasagna Soup is the answer…the answer to what’s the best soup you’ve eaten lately? The answer to what’s the prettiest soup you’ve eaten lately? The answer to what’s an easy soup to make right now?
My closest girlfriend’s and I hosted a holiday soup kitchen event where we made a variety of soups, and served it with breads, salad, desserts and wine (of course). Our guests all brought gifts for the residents of a center where women and families have left everything behind to be free from domestic abuse. It was a lovely event and the stars of the luncheon were the soups.
Of the many soups that we made and served, Yvette’s Italian Wedding Lasagna soup was my favorite (even though I made a soup and loved all of the other ones, hers shone)!
She loaded up this flavorful chicken broth with veggies, spinach, delicious mini meatballs and colorful lasagna noodles! It was a joy to look at and a pleasure to eat! Lucky for you, I’ve got the recipe right here!
To begin, make the meatballs. Combine all of the ingredients and divide into 1/2-ounce portions (for mini meatballs).
In a large Dutch oven, heat oil and add the meatballs in batches. Cook until lightly browned on all sides, about 4 minutes. Use a slotted spoon and remove meatballs and place on a baking sheet. Repeat with remaining meatballs.
To make the soup, add the onion, celery and carrots to the same Dutch oven and cook until softened, about 5-8 minutes. Add the Italian seasonings and cook another minute.
Add the wine and then the broth and then add the broken lasagna noodles followed by the spinach.
Just a note about the lasagna noodles…Yvette used these gorgeous multi-colored noodles. I looked for them in a bunch of different grocery stores and eventually found them, but feel free to use plain noodles that are available everywhere. No need to be obsessive like us!
Once the noodles are tender and the meatballs are cooked through, add the spinach, Parmesan cheese and heavy cream. Cook for another minute until the spinach is wilted.
Serve with mozzarella cheese, basil and additional Parmesan cheese.
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Italian Wedding Lasagna Soup
Makes: 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour & 10 minutes
Total Time: 1 hour & 20 minutes
Ingredients
Meatballs:
- 8 ounces ground beef (preferably 80/20)
- 8 ounces bulk sweet Italian pork sausage
- 1 small yellow onion, finely grates on smallest holes of a box grater (1/3 cup)
- 1 ounce Parmesan cheese, finely grated (about 1/4 cup)
- 1 large egg, beaten
- 1 large garlic clove, grated
- 1/2 cup Italian-seasoned breadcrumbs
- 1 & 1/2 tsp dried basil
- 1 tsp fennel seeds, lightly crushed
- 1 tsp kosher salt
- 1/2 tsp black pepper
Soup:
- 3 tbsp extra-virgin olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 1 large carrot, peeled and chopped (about 1 cup)
- 1 celery stalk, chopped (about 1/2 cup)
- 1 tbsp dried Italian seasoning
- 1/2 cup dry white wine
- 6 cups low-sodium chicken broth
- 1 tsp kosher salt
- 4 ounces uncooked lasagna noodles broken into 2-inch pieces (about 3 cups)
- 4 cups baby spinach (5 ounces)
- 1/3 cup finely grated Parmesan Cheese , plus more for garnish
- 1/2 cup heavy cream
- Shredded mozzarella cheese and chopped fresh basil for serving
Instructions
Prepare Meatballs:
Using your hands, gently stir together ground beef, sausage, onion, Parmesan cheese, egg, garlic, breadcrumbs, dried basil, fennel seeds, salt and pepper in a large bowl, being careful not to overwork. Divide mixture into about 24 (1-ounce) portions and roll into 1-inch balls. Place in an even layer on a baking sheet; set aside. You can also make mini meatballs half the size.
Prepare the Soup:
Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, add half of the meatballs in an even layer. Cook, turning as needed, until lightly browned on all side, about 4 minutes per batch. Transfer to a baking sheet using a slotted spoon.
Add onion, carrot, and celery to remaining oil in the Dutch oven; cook over medium-high heat, stirring occasionally until softened and beginning to brown, 5 to 8 minutes. Add Italian seasoning and cook, stirring constantly, until fragrant, about 30 seconds.
Add white wine and cook, using a wooden spoon to scrape browned bits from bottom of Dutch oven, until reduced slightly, about 1 minute. Stir in broth and salt. Bring to a boil, stirring occasionally. Reduce heat to medium, and stir in broken lasagna noodles and seared meatballs. Cook, stirring occasionally, until noodles are tender and meatballs register 160°F, about 15 minutes.
Stir in spinach, Parmesan cheese and cream. Cook, stirring constantly, until spinach is wilted, about 1 minute. Ladle into bowls and garnish with mozzarella cheese, basil and additional Parmesan cheese.
Recipe from Yvette Sfire
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