Copycat Olive Garden Italian Wedding Soup Recipe
This flavorful soup was made to be enjoyed on a chilly day. The name of this soup comes from its Italian name, which means “married soup”. As its name suggests, this soup is the “marriage” of meat and vegetables for a simple yet tasty soup.
How To Make Copycat Olive Garden Italian Wedding Soup
- 1/4 cup fine breadcrumbs
- 1/2 cup parmesan cheese (grated)
- 1/8 tsp ground nutmeg
- 1/4 cup onion (minced)
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1 egg
- Olive oil (as needed)
- 3 garlic cloves (minced)
- 1 onion (large, minced)
- 2 tbsp flour
- 1 qt beef stock
- 1/2 lb pastina
- 1 lb spinach
- Red pepper flakes (crushed, optional)
Combine the bread crumbs, cheese, nutmeg and onion.
Add the egg and ground meats and blend well. Shape into little meatballs, about 1 inch in diameter.
Cook in hot oil until browned. Drain on a paper towel.
Heat a little more olive oil again and saute the garlic and onion slowly until they begin to disintegrate.
Sprinkle the flour over the onion mixture and stir as you make a roux. Stir until the flour turns a light brown.
Bring the beef stock to a boil and blend well with the roux.
Add the pasta and spinach. Simmer until the pasta is tender and spinach is cooked.
Return the meatballs to the soup and heat through. Serve hot, with red pepper flakes if desired.
How To Make Copycat Olive Garden Italian Wedding Soup
Ingredients
- 1/4 cup fine breadcrumbs
- 1/2 cup parmesan cheese, grated
- 1/8 tsp ground nutmeg
- 1/4 cup onion, minced
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1 egg
- Olive oil, as needed
- 3 garlic cloves, minced
- 1 onion, large, minced
- 2 tbsp flour
- 1 qt beef stock
- 1/2 lb pastina
- 1 lb spinach
- Red pepper flakes, crushed, optional
Instructions
-
Combine the bread crumbs, cheese, nutmeg and onion.
-
Add the egg and ground meats and blend well. Shape into little meatballs, about 1 inch in diameter.
-
Cook in hot oil until browned. Drain on a paper towel.
-
Heat a little more olive oil again and saute the garlic and onion slowly until they begin to disintegrate.
-
Sprinkle the flour over the onion mixture and stir as you make a roux. Stir until the flour turns a light brown.
-
Bring the beef stock to a boil and blend well with the roux.
-
Add the pasta and spinach. Simmer until the pasta is tender and spinach is cooked.
-
Return the meatballs to the soup and heat through. Serve hot, with red pepper flakes if desired.
Nutrition
- Calcium: 217mg
- Calories: 449kcal
- Carbohydrates: 41g
- Cholesterol: 87mg
- Fat: 20g
- Fiber: 4g
- Iron: 5mg
- Potassium: 993mg
- Protein: 28g
- Saturated Fat: 8g
- Sodium: 597mg
- Sugar: 4g
- Vitamin A: 7194IU
- Vitamin C: 24mg
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