Italian Wedding Lasagna Soup
Fennel seed-infused meatballs, baby spinach, and broken lasagna noodles come together in a creamy and cozy soup.
Ingredients:
- 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 1/3 cup)
- 1 ounce parmesan cheese, finely grated (about 1/4 cup)
- 1 large egg, beaten
- 1 large garlic clove, grated
- 1/2 cup italian-seasoned breadcrumbs
- 1 1/2 teaspoons dried basil
- 1 teaspoon fennel seeds, lightly crushed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 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 1/2 cup)
- 1 tablespoon dried italian seasoning
- 1/2 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)
- 1/3 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
Direction
- Using your hands, gently stir together ground chuck, sausage, onion, Parmesan, egg, garlic, breadcrumbs, dried basil, fennel seeds, salt, and pepper in a large bowl, being careful not to overwork. Divide mixture into about 24 (1-ounce) portions (about 2 tablespoons each), and roll into 1-inch balls. Place in an even layer on a baking sheet; set aside.
- Heat oil in a large Dutch oven over medium-high. Working in 2 batches, add half of Meatballs in an even layer; cook, turning as needed, until lightly browned on all sides, about 4 minutes per batch. Transfer to a baking sheet using a slotted spoon.
- Add onion, carrot, and celery to remaining oil in the Dutch oven; cook over medium-high, stirring occasionally, until softened and beginning to brown, 5 to 8 minutes. Add Italian seasoning, and cook, stirring constantly, until fragrant, about 30 seconds. Add white wine; cook, using a wooden spoon to scrape browned bits from bottom of Dutch oven, until reduced slightly, about 1 minute. Stir in broth and salt; bring to a boil over medium-high, stirring occasionally. Reduce heat to medium, and stir in broken lasagna noodles and seared Meatballs; cook, stirring occasionally, until noodles are tender and a thermometer inserted into Meatballs registers at least 160°F, 12 to 15 minutes. Stir in spinach, Parmesan, and cream; cook, stirring constantly, until spinach is wilted, about 1 minute. Ladle into bowls; garnish with mozzarella, ricotta, basil, and additional Parmesan.
