It is soup season and I will shower you with hearty soup recipes made with love 😍❤️like this one for 🇮🇹🥣 Italian Wedding Soup 🥣🇮🇹

For the Meatballs:
🧆 2 pounds ground meat
🧆 2 eggs
🧆 1 onion, diced
🧆 1/3 cup bread crumbs
🧆 1/2 cup milk
🧆 2 tablespoons olive oil
🧆 3 cloves garlic, minced
🧆 1/2 bunch fresh parsley, chopped
🧆 2 tablespoons grated Parmesan or Pecorino Romano cheese
🧆 1 tablespoon Pesto Sauce (optional)
🧆 1/2 teaspoon red pepper flakes
🧆 2 teaspoons salt
🧆 1 teaspoon black pepper
🧆 1 teaspoon dried oregano

For the Soup:
🍲 9 cups chicken stock
🍲 4 carrots, cubed
🍲 2 stalks of celery, cubed
🍲 1 small leek, sliced
🍲 1/4 onion, diced
🍲 Baby spinach (about 2-3 cups)
🍲 A chunk of pecorino cheese
🍲 2 cups small pasta
🍲 2 Tbsp. olive oil
🍲 2 Tbsp. Butter
🍲 Salt & pepper to taste
🍲 Grated cheese for topping 

Recipe video & directions will be posted next 👩🏻‍🍳❤️

Let’s make Italian Wedding Soup! 🇮🇹🥣🧆

🍲 In a soup pot, heat olive oil and butter and add in the onion, carrots, leeks and celery. Cook on a medium flame for about 10 minutes or until they soften a little.

🍲 Add the meatballs and then add in the broth. Bring to a simmer and add in the pecorino cheese block. Cover and cook for about 15 more minutes, making sure the veggies are cooked,

🍲 Lastly, add the baby spinach and cook until it wilts. Taste and adjust salt and pepper to your taste.

🍲 Meanwhile, cook your pasta, drain and transfer it to a bowl. I like to add a little olive oil to the pasta so that it does not stick together.

🍲 Serve with the pasta and top with grated Pecorino or Parmesan cheese.

Bon Appétit 👩🏻‍🍳❤️

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MADE WITH LOVE!
RUBY

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