Italian Wedding Lasagna Soup

• temps total: 1 hour 20 minutes

Ingrédients

Meatballs

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

Soup

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

Instructions

Prepare the meatballs 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.

Prepare the soup 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.

Nutrition

• Calories: 516 kcal
• Lipides Totaux: 33 g
• Lipides Saturés: 14 g
• Lipides Insaturés: 0 g
• Cholestérol: 108 mg
• Sodium: 1525 mg
• Glucides Totaux: 30 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 6 g
• Protéines: 23 g