Print

Homemade meatball – Italian Wedding Soup

Italian Wedding Soup in a bowl

  • Author: George Botoulas

Ingredients

Homemade meatball

2 pounds ground beef 80/20 

1 pound ground lamb 

1 pound ground pork 

3 large eggs 

78 large garlic cloves (peeled and chopped) – approximately 1/4 cup 

1 cup of Italian breadcrumbs 

1 cup of plain Panko breadcrumbs 

One medium sized Spanish onion – 1/4 diced chop (approximately 1-1 1/2 cups) 

1 tablespoon of Tobias garlic salt 

1 tablespoon of Cleveland steak seasoning 

1 tablespoon of Maggi seasoning 

1 tablespoon of Kitchen Bouquet seasoning 

Kosher salt and Black pepper-to taste 

1/3 cup chopped curly parsley  

1 teaspoon of Worcestershire sauce 

1/4 cup of sugar free ketchup 

1 tablespoon of oregano  

1 tablespoon of Day of the dead herbs de Provençal  

1 tablespoon of dried basil  

EVOO and Butter to taste (for sautéing Spanish onion)

Italian Wedding Soup Base

2 cups of diced celery  

2 cups of sliced yellow onions  

2 cups of sliced carrots- 1/4 inch thick  

1 tablespoon of oregano  

1 tablespoon of thyme  

1 tablespoon of ground black pepper  

2 tsp of kosher salt  

2 tablespoons of chopped garlic  

(Previously Prepared and baked meatballs) 

 

Instructions

Homemade meatball recipe

Sauté Spanish onion in EVOO and/or butter – your choice. Remove and …. 

Combine with all the other ingredients until fully incorporated.  

Roll and form meatballs – (1in in diameter for the soup or a large as you want for anything else) 

Place meatballs on a cooking sheet spaced 1/2in apart  

Baked at 425 degrees for 20min 

Probe with thermometer if needed – internal temperature should be at 165 degrees- no pink showing  

Transfer to holding bowl (and eat a few) and begin to prep soup base 

SAVE DRIPPINGS FROM MEATBALLS in a separate container.  

ADD 1/4 cup of THAT DRIPPING MIXTURE TO THE FOLLOWING Soup Base Recipe ALONG WITH  

1/2 stick of salted butter 

1/4 cup of EVOO  

Melt butter and EVOO/drippings on low- medium heat then 

Add all of the ingredients and … 

Sauté on med-high heat until translucent and semi tender – stirring frequently.   

Italian Wedding Soup Base: 

Once this mixture is translucent and tender: 

ADD  

  • Previously prepared meatballs 
  • (Stir with sautéed vegetables then ADD 
  • 12 to 16 cups of water 
  • Stir to incorporate 
  • Then begin to add flavored soup bases to taste…50% chicken and 50% beef. (Or you can use previously prepared and store bought stock bases…the bases I am recommending are concentrated and need to be incorporated with water – skip the water being added if you are using prepared stock bases) 
  • If you choose to use concentrated bases – use the procedure below: 
  • (Start with a tablespoon of each base and continue to add the bases to the water and soup, stirring vigorously, until well combined and your desired flavor profile is reached 
  • Beef and Chicken base ( I use and recommend MINORS or KNORR – but use what you’re familiar or comfortable with) 
  • Picture of bases attached 
  • Once the soup is complete and your flavor profile has been reached – turn stove top temperature OFF 
  • Add 1# of Acini de Pepe pasta or Ditalini and stir vigorously until well incorporated…30+ seconds 
  • Cover soup pot and allow the pasta to cook (15-20+ minutes) 
  • While the pasta is cooking the oils and fats will rise to the top. 
  • Slowly scoop the majority of oils and fats from the top of the soup and discard. 
  • Once fat/oils are removed the soup is ready to eat. Stir again to incorporate. 
  • Before plating – add fresh spinach to a bowl and then pour the soup over the spinach. Mix well and then top the soup mixture with freshly grated Parmesan/ Romano or Reggiano and serve with a toasted baguette. 
  • Enjoy. :) 

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!