Receta de sopa de boda italiana

Ingredientes

• 8 oz (226 g) lean ground beef
• 8 oz (226 g) ground pork
• 1/2 cup fresh hearty white bread crumbs
• 1/4 cup chopped fresh parsley
• 1 1/2 teaspoons minced fresh oregano
• 1/2 cup finely shredded parmesan
• 1 large egg
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil (for browning)
• 5 (14.5 oz) cans low-sodium chicken broth
• 1 1/4 cups diced carrots (1/4-inch dice)
• 1 1/4 cups diced yellow onion
• 3/4 cup diced celery (1/4-inch dice)
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup dry acini de pepe or orzo pasta
• 6 oz (170 g) fresh spinach, chopped
• Finely shredded parmesan, for garnish

Preparación

1. 1

   Blend ground beef, pork, bread crumbs, herbs, cheese, egg, salt, and pepper in a mixing bowl. Gently form compact, uniform meatballs measuring roughly 3/4 inch.

2. 2

   Warm olive oil in a skillet over medium-high heat at 375°F. Rotate meatballs to achieve golden-brown exterior on multiple sides, approximately 4 minutes. Transfer to paper towel-lined plate to drain excess oil.

3. 3

   In a large pot, sauté diced carrots, onions, and celery in olive oil until vegetables soften and become translucent, about 6-8 minutes. Incorporate minced garlic and cook for an additional minute.

4. 4

   Pour chicken broth into the vegetable mixture, seasoning with salt and pepper. Bring liquid to a rolling boil.

5. 5

   Lower heat to gentle simmer, carefully add pasta and pre-cooked meatballs. Allow soup to cook for 10 minutes, stirring periodically to prevent sticking.

6. 6

   During final minute of cooking, fold fresh spinach into the soup, allowing leaves to wilt and integrate with other ingredients.

7. 7

   Ladle hot soup into serving bowls, garnishing with freshly shredded parmesan cheese for enhanced flavor and presentation.