I Tried The Viral Italian Wedding Soup, And It's The Perfect Autumn Recipe

Small pasta on the left: soup on the rightAbout a week ago, the viral Italian wedding soup recipe took over my timeline ― and because I’m easily influenced, I immediately wanted to try it. In my defence, it looked like the perfect autumnal soup.It was packed with mini meatballs (apparently, the large red-sauce-and-pasta kind are an American invention), little pasta pieces, and tender chunks of carrot; a bit like the best minestrone soup I’d ever seen. So, I thought I’d give it a go this weekend. Here’s how easy and delicious it *actually* was (including actual cook times): @jujumaooItalian Wedding Soup | Soups So Good It Can Cure Any Sickness Ep. 12 INGREDIENTS: Meatballs: - 350g lean ground beef - 3 pcs Italian sausage, casings removed - 2 large egg - ⅓ cup of parsley, chopped - ½ tbsp of garlic powder - 2 tbsp parsley, finely chopped - ½ cup bread crumbs - ⅓ cup grated parmesan cheese - Salt and pepper to taste Italian Wedding Soup Base: - Olive oil - 1 yellow onion, diced - 8-12 cloves of garlic, diced - 2 large carrots, diced - 2 stalks celery, diced - ½ cup of white wine - 3 cups chicken broth - 3 cups beef broth - 2 bay leaves - Salt and pepper to taste - 1 cup small pasta (orzo) - 3 cups spinach, chopped INSTRUCTIONS: - Start by making your meatballs. Add all ingredients under “Meatballs” in a large bowl and mix by hand. Form into tiny balls and fry in a pan. Set aside for later. - For the soup saute onions, garlic, carrots, and celery until fragrant and soft. Deglaze with white wine, and add equal parts chicken and beef stock. Integrate your orzo pasta and top with a bay leaf and let simmer for a few minutes. - After that add your meatballs in, remove the bayleaf and top with chopped spinach. Allow to simmer for another few minutes. - Top with more parmesan cheese, serve and enjoy! #Soups#asmr#ASMRCooking♬ original sound - Juju - JujuI won’t lie, the prep is very involvedThe New York Times recipe I used is different to the viral, nine-million-plus views one that I first saw on my screen. But the principle was the same: you make a lot (I mean a LOT) of tiny meatballs, then cook off celery, onions, and carrots before boiling the lot in soup and adding greens at the end. Fine, I thought. Sounds speedy. So, I combined my beef mince (I could only get 500g packs of these, though the recipe says it should be 250g pork mince to 250g beef; they turned out fine anyway), egg, breadcrumbs, parsley, and Parm. Then came the endless rolling. I spent about 25 minutes forming the 80 or so tiny meatballs the recipe called for, though I reckon my final figure was closer to 90. After that, the (mercifully chunky) chopping of carrots, onion, and celery took roughly six minutes, while lining two plates with paper towels only took a second. Once you have the prep done, though (and I highly recommend doing this first), the actual cooking is a breeze. The meatballs took about four minutes to brown in a glug of olive oil and smelled great. They unstuck easily from the pan, too ― a high-ish heat is key.The carrots, onion, and celery don’t need to be simmered to oblivion either: they’re meant to stay chunky, so 10 minutes post-meatball cooking did the job.After that, it’s a case of adding your stock and small pasta (I went for pasta a riso) along with the meatballs and waiting for approximately 10 minutes before whacking in the greens. Whack some grated Parmesan on it at the end if you like (I much prefer it that way). In all, the NYT’s suggested 1 hour 15 cook time was about right.Meatballs uncooked on the left: half of them cooked in the middle: completed soup on the rightSoo... was it worth it?Yes. Not only is the yield huge (I am eat-a-pie-in-two-days greedy, and I found that turning this into six portions was almost too much), but it tastes great, too.The meatballs, tiny as they are, are moreish and satisfying. Plus, you get a lot per bowl: there’s no need to fish out the “meatiest” bits of this soup. The herby, deep flavours are on the refreshing side of comforting, making them perfect for early autumn.And the soup becomes thicker and more delicious as it sits in your fridge (it can last for five days in an airtight container) ― as a shameless meal repeater, I’m planning to make a batch of this for all my midweek dinners next week. You can find the New York Times’ recipe here, and the viral version here.Related...This Poached Pear Porridge Recipe Contains A Third Of Your Daily FibreThis 'Spanish BLT' Recipe Is About To Become Your Favourite Summer LunchThis £2 'Marry Me' Butter Bean Recipe Takes 15 Minutes And Contains Almost A Third Of Your Daily Fibre

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