Italian Wedding Soup Deconstructed

Traditionally Italian wedding soup is made with meatballs. This deconstructed version uses just ground meat cooked and broken up in the Dutch oven. This saves a few steps and about 20 minutes in the kitchen.

I love soup, but since we live in the tropics I try to create recipes that are quicker than traditional versions so I'm not in the hot kitchen very long.

This recipe can be made in an Instant Pot as well using the saute setting and then just put all the veggies, herbs and broth in and let it slow cook for about 30-45 minutes then add the rice and greens and let cook another 5 minutes.

Italian Wedding Soup Deconstructed

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Italian Wedding Soup Deconstructed

Yield: 51x2x3x4x5x

Author: Martha Saunders

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Traditionally Italian wedding soup is made with meatballs, this is a simpiler version.

IngredientsUSMetric

• 1 Tbsp olive oil
• 1 lb ground pork
• 1 lb ground veal (or ground beef)
• 1 onion, diced (either red or yellow)
• 2 garlic cloves, minced
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 1 tsp dried parsley
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp dried rosemary
• 6 cups chicken broth or chicken bone broth
• 1 1/2 cups cauliflower rice
• 3 cups fresh spinach or 2 chopped collard green leaves
• 2-3 green onions, chopped

Instructions

1. In a large Dutch oven combine oil, pork, and veal. Cook over medium high heat breaking up. Cook until cooked through.
2. Add the onion, garlic, carrots, celery, and the herbs. Stir and let cook for 4-5 minutes on medium heat.
3. Add the broth and let cook for another 5 minutes.
4. Add the cauliflower rice and spinach or greens, let cook 2 minutes.
5. Spoon into bowls and top with fresh green onions.

Notes

You can use freshly made Italian sausage links (usually about 4 at Whole Foods) and remove the casings. This adds great flavor, when I do this I leave out the herbs.