Sopa Italiana de Boda

Ingredientes

• 1/2 lb ground beef
• 1/2 lb ground pork
• 1/2 cup fresh breadcrumbs
• 3/4 cup Parmesan cheese (grated)
• 1 medium egg (lightly beaten)
• 2 cloves garlic (finely minced)
• 2 tablespoons fresh parsley (finely chopped)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• salt (to taste)
• freshly ground black pepper (to taste)
• 1 tablespoon olive oil
• 1 tablespoon olive oil
• 1 medium yellow onion (finely chopped)
• 2 stalks celery (chopped)
• 2 medium carrots (diced or sliced)
• 1/2 medium red bell pepper (finely diced)
• 3 cloves garlic (minced)
• 4 cups chicken broth
• 2 cups beef broth
• 1 bay leaf
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes
• 1 cup acini di pepe pasta (uncooked)
• 4 oz baby spinach

Preparación

1. 1

   --- Make the meatballs ---

2. 2

   In a medium bowl, break up the ground beef and ground pork. Add fresh breadcrumbs, Parmesan cheese, beaten egg, minced garlic, finely chopped parsley, Worcestershire sauce, dried oregano, paprika, salt, and pepper. Mix gently until all ingredients are evenly distributed.

3. 3

   Using your hands, roll out pea-sized meatballs about 1 inch in diameter. Place meatballs on a tray. Chill in the fridge for about 15-20 minutes.

4. 4

   Heat 1 tablespoon of olive oil in a large pot over medium heat. Add chilled meatballs in a single layer, leaving space between them so they brown evenly instead of steaming. Work in batches. Let them sear for about 2 minutes per side, turning occasionally, until they’re golden brown. Then, transfer the meatballs to a plate and continue with the next batch.

5. 5

   --- Prepare the soup ---

6. 6

   Add olive oil, onion, celery, carrots, and bell pepper to the same pot. Cook over medium heat for 5 minutes, stirring often, until softened. Add minced garlic and cook for an additional 30-60 seconds until fragrant.

7. 7

   Pour in the chicken broth and beef broth to deglaze the pot, scraping up all the browned bits with a spatula. Add the bay leaf, Italian seasoning, and red pepper flakes. Stir together and bring the soup to a gentle boil over medium-high heat. Then, reduce the heat to low and return the meatballs (and any juices from the plate) to the pot. Let it simmer for about 10-12 minutes, uncovered, until the meatballs are fully cooked and tender.

8. 8

   Stir in the acini di pepe pasta and cook for 6-7 minutes, stirring occasionally so it doesn’t stick to the bottom of the pot. When the pasta is almost al dente, remove the bay leaf and add baby spinach. Let cook for another 1-2 minutes or until wilted. Taste and adjust seasoning, if needed.

9. 9

   Ladle the soup into bowls and top with finely chopped parsley and grated Parmesan cheese. Enjoy!

10. 10

    Note: I provide helpful step-by-step photos + tips below this recipe card. ⬇️⬇️