Easiest Way to Make Award-winning Italian Wedding Soup with Fullblood Wagyu Meatballs
Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Prepare Quick Italian Wedding Soup with Fullblood Wagyu Meatballs. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Italian Wedding Soup with Fullblood Wagyu Meatballs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Italian Wedding Soup with Fullblood Wagyu Meatballs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Italian Wedding Soup with Fullblood Wagyu Meatballs is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Italian Wedding Soup with Fullblood Wagyu Meatballs estimated approx 40 minutes.
To get started with this recipe, we have to first prepare a few components. You can cook Italian Wedding Soup with Fullblood Wagyu Meatballs using 21 ingredients and 5 steps. Here is how you can achieve that.
Ingredients and spices that need to be Make ready to make Italian Wedding Soup with Fullblood Wagyu Meatballs:
- Meatballs
- 1 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
- 1 CUP Panko Bread Crumbs
- 1/4 CUP Parsley (minced)
- 1 TSP Oregano (minced)
- 4 OZ Parmesan (grated)
- 1 Egg
- 2 TBSP Milk
- Wedding Soup
- 1 CUP Fregola Pasta
- 4 CUP Spinach (rough chopped)
- 2 QT Chicken Stock
- 2 TBSP Garlic (minced)
- 2 RIB Celery (small diced)
- 1 White Onion (small diced)
- 2 Carrots (small diced)
- 1 TBSP Thyme (minced)
- 1 TSP Rosemary (minced)
- 3 TBSP Parsley (minced)
- 2 TBSP Olive Oil
- Kosher Salt & Freshly Ground Black Pepper (to season)
Steps to make Italian Wedding Soup with Fullblood Wagyu Meatballs
- PREPARING THE FULLBLOOD WAGYU MEATBALLS
Preheat your oven to 350°F.Combine the Fullblood Wagyu ground beef, egg, milk, minced parsley, minced oregano, grated parmesan, and panko bread crumbs into a mixing bowl. Mix until the ingredients are fully combined. Scoop out teaspoon-sized meatballs. Use your hands to roll the meatballs into ball shapes.Place the meatballs on a baking sheet lined with parchment paper. - When all the meatballs are rolled and on the baking sheet, place them in the preheated oven.Cook at 350°F for 10 minutes. Remove, and set aside.
- PREPARING THE WEDDING SOUP
Small dice the white onion, carrots, and celery. Place 2 tablespoons of olive oil in a large pot, and place the pot on the stove over medium-high heat. Add the diced onions, carrots, and celery to the pot, and cook for 3 minutes. Add the minced garlic, thyme, and rosemary. Cook for 2 minutes or until fragrant. Add the chicken stock, minced parsley, and oven-cooked meatballs (that you prepared previously) to the pot. Cook for 10 minutes. - Next, add the fregola pasta. Cook for an additional 10 minutes or until the pasta is al dente.
- FINAL STEPS
Rough chop the spinach, and add it to the soup.Season to taste with kosher salt and freshly ground black pepper. Serve, and enjoy!
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