This Italian Wedding Soup with a Latin Twist recipe is just one of the many delicious recipes featured in our new recipe ebook— Influenced Kitchen.
Influenced Kitchen is a modern recipe book exclusively for Prepdeck! It's stacked with flavor-loaded, easy to master recipes from today's leading social media cooking sensations!
1. Gather Ingredients
For the mini meatballs
1/3 lb ground beef
1/3 lb ground pork
1/3 lb ground sweet Italian sausage
1/4 cup parmesan cheese grated
1/4 cup seasoned bread crumbs
2 tbsp yellow onion, finely chopped
1 tsp garlic, minced
1/4 tsp salt optional (the less the better)
1/4 tsp pepper
1 tsp Worcestershire sauce
1/2 tsp parsley
1/4 tsp oregano
1 tbsp olive oil for browning after formed
For the soup
1 tbsp olive oil
1/4 cup yellow onions, chopped
2 celery stalks, finely chopped
1/4 cup carrots, finely chopped
1 tsp garlic, minced
8 cups chicken broth or stock
1 cup Auyama West Indian Pumpkin (this can be substituted with regular pumpkin)
1 cup Fideos Vermicelli or cut spaghetti
1 hand bunch of baby spinach
1/4 cup fresh cilantro, finely chopped
3/4 tbsp Better than Bouillon Chicken Roasted Chicken Base
2. Prep the mini meatballs
Combine beef, sausage, and pork in a bowl. Add in your pre-measured ingredients: egg, parmesan, breadcrumbs, onion, garlic, salt, pepper, Worcestershire sauce, parsley and oregano to the meat and mix well. With a teaspoon, make small (1 inch) mini meatballs. In a large skillet, over medium high heat, add olive oil and brown the meatballs making sure they do not touch. Continuously turn them over one by one until mostly browned. Once they’re cooked through, turn your stove off and set aside until we are ready to place in the soup.
3. Make the soup
In a large pot, over medium high heat, add olive oil. Add onion, celery and carrots to oil and cook for about 5 minutes or until they start becoming translucent. Add minced garlic and stir for 30 seconds. Add chicken stock, cover and bring to a boil.
Once boiling, bring to a low heat and add Auyama (West Indian Pumpkin,) fideos and the mini meatballs. Allow some of the dripping of the pan into the soup, this will bring a ton of flavor! Cover and cook for 10 to 12 minutes.
Next add the spinach and cilantro, stir and allow them to wilt before you taste your creation. If you think it needs a bit of salt or a bit more flavor (mine always does) add about 3/4 tablespoon of Better Than Bouillon Roasted Chicken Base.
Taste again and that should be it! It’s time to enjoy this delicious Italian Wedding Soup with a Latin Twist!
Tips from the Influencer
Freezing leftover soup is “souper” easy using Souper Cubes! They have perfect portion sized options and the leftovers will stay good up to 3 months. The soup may dry out a bit once frozen (this is normal.) Just add a bit more chicken broth halfway through reheating to loosen it up.