So, here is my recipe for Italian Wedding soup for a crowd!
Tonight is our turn to serve supper after church. I’m sharing one of my favorite soups out of my stash…and I have even managed to make it super easy. Some days I like to do it all from scratch…but not when I am making a large batch.
How to Make Italian Wedding Soup for a Crowd:
Saute a pound of finely diced carrots, a pound of finely diced celery and a pound of finely diced onion in some Olive Oil. Wait until it all looks soft. Then add about three gallons of water, and a jar of Orrington Farms Gourmet Chicken Soup Base (This stuff is awesome and is the closest I have found to homemade chicken stock. Chicken is the first ingredient and it is MSG free). I bring the whole mixture to a low boil, add about four cloves of crushed garlic, and then plop in a pound of Acini di Pepe pasta. Let it simmer for a bit so the pasta can cook, then add a bag of frozen Italian Style meatballs. Simeks is my favorite brand, they have good flavor and just the right shape and size. Simmer for a bit to heat the meatballs through, then add a bag or two of frozen or fresh whole leaf spinach. Heat through. Serve, topped with fresh grated parmesan and some crusty bread!
Italian Wedding Soup is a family favorite and is filling enough that it is a “dinner soup” that needs only a chunk of crusty bread to satisfy my hungry boys! And, like most Italian food, it tastes even better the next day! I heated up some leftovers to send in a Thermos for my 7-year-old’s lunch today!