Sunday Supper Club EP 3: Easy Italian Wedding Soup Recipe From Scratch скачать в хорошем качестве

Sunday Supper Club EP 3: Easy Italian Wedding Soup Recipe From Scratch

Looking for the best Italian Wedding Soup recipe from scratch? This easy homemade version is packed with tender meatballs, fresh spinach, parmesan, herbs, and rich chicken broth — and it’s better than restaurant Italian wedding soup. In Episode 3 of Sunday Supper Club, we walk you step-by-step through how to make Italian wedding soup at home, including: How to make juicy homemade meatballs What makes Italian wedding soup authentic How long to cook meatballs in soup When meatballs are done (yes — they float!) How to balance salt, herbs, and broth Bonus: easy garlic bread recipe This is a simple Italian soup recipe anyone can make — even if you’re not a baker or a “kitchen person.” If you’ve ever searched: “How do you make Italian wedding soup?” “What pasta goes in Italian wedding soup?” “Why do meatballs float in soup?” “Easy Italian wedding soup recipe with spinach” You’re in the right place. 👇 Try it and tell us: What would you add? More garlic? Extra cheese? Different pasta? Like, comment, and share this with someone who loves homemade soup. ⏱ TIMESTAMPS 0:00 – Welcome to Sunday Supper Club 0:47 – Lemon Bars Recap & Sharing With Family 3:17 – Italian Wedding Soup Overview 4:04 – Kitchen Setup Tips (Prep for Success) 5:05 – How to Make Italian Wedding Soup Meatballs 9:39 – Rolling Perfect Mini Meatballs 10:39 – Refrigerate Meatballs & Start Soup Base 11:00 – Chopping Vegetables (Soup Foundation) 12:40 – Sautéing Vegetables & Garlic 14:12 – Adding Chicken Broth & Seasonings 16:35 – Adding Pasta to Italian Wedding Soup 17:13 – Easy Homemade Garlic Bread 17:58 – Adding Meatballs to the Soup 19:12 – When Are Meatballs Done? (They Float!) 19:32 – Adding Spinach & Parmesan 22:02 – Final Plating & Serving 22:56 – Taste Test Reaction 23:25 – How to Support the Channel Italian Wedding Soup Recipe This recipe for Italian Wedding Soup is hearty and delicious! Perfect for those cold wintry nights ahead! Prep Time: 30 mins Cook Time: 35 mins Total Time: 1 hr 5 mins Course: Soup Cuisine: Italian Keyword: Comfort Food, meatballs, Soup Servings: 6 Calories: 683 kcal Author: Mary Ann Dwyer Ingredients Meatballs 1/2 lb. ground chuck 1/4 cup Italian panko bread crumbs 2 Tbsp. Parmesan cheese 1 Tbsp. fresh parsley, chopped 1 clove garlic, minced 2 Tbsp. milk 1 large egg, beaten 1 tsp. kosher salt 1/2 tsp. ground black pepper 1 1/2 tsp. Italian seasoning Soup 2 Tbsp. olive oil 1 cup yellow onion, finely chopped 1 cup carrots, finely chopped 1 cup celery, finely chopped 3 cloves garlic, minced 7 cups chicken stock 1/4 cup fresh dill, chopped 1 tsp. oregano 1 tsp. kosher salt 1/2 tsp. ground black pepper 1/2 cup acini di pepe 2 cups fresh spinach leaves, rinsed, stems removed and julienned 1/4 cup Parmesan cheese Instructions In a medium bowl, combine all meatball ingredients and mix thoroughly. Form meatballs using a small scoop. Place on a parchment-lined baking sheet. Place in refrigerator. Heat olive oil over medium heat in a large pot. Add the onions, carrots, celery and garlic and cook, covered, until soft (about 10 minutes). Add chicken stock, dill, oregano, salt and pepper. Bring to a boil, reduce heat to a low boil, and cook uncovered for 10 minutes. Add acini di pepe and continue to cook for 6 minutes until pasta is tender. Drop the meatballs into the soup and continue to cook for 4 minutes, until the meatballs float. Add spinach and Parmesan and cook for an additional 2 minutes. Serve immediately.