Italian Wedding Lasagna Soup

foodandwine.com

Debster

subheading: Meatballs:

8 ounces ground chuck (preferably 80/20)

8 ounces bulk sweet Italian pork sausage

1 small yellow onion, finely grated on smallest holes of a box grater (about ⅓ cup)

1 ounce Parmesan cheese, finely grated (about ¼ cup)

1 large egg, beaten

1 large garlic clove, grated

½ cup Italian-seasoned breadcrumbs

1 ½ teaspoons dried basil

1 teaspoon fennel seeds, lightly crushed

1 teaspoon kosher salt

½ teaspoon black pepper

subheading: Soup:

3 tablespoons extra-virgin olive oil

1 medium yellow onion, chopped (about 1 cup)

1 large carrot, peeled and chopped (about 1 cup)

1 celery stalk, chopped (about ½ cup)

1 tablespoon dried Italian seasoning

½ cup dry white wine

6 cups lower-sodium chicken broth

1 teaspoon kosher salt

8 ounces uncooked lasagna noodles, broken into 2-inch pieces (about 3 cups)

4 cups baby spinach (5 ounces)

⅓ cup finely grated Parmesan cheese, plus more for garnish

1 cup heavy whipping cream

Shredded mozzarella cheese, whole-milk ricotta cheese, and chopped fresh basil, for serving

Directions at foodandwine.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer