WAGYU WEDDING SOUP

Italian Wedding Soup is a hearty and flavorful Italian soup that is sure to delight your taste buds. Made with fresh green vegetables and tender meat, this soup is a popular dish in the United States and can be found in many Italian restaurants. Our version of the soup is made with Back Creek Wagyu Ground Steak Burgers, which are known for their exceptional taste and quality. The ground steak burgers add an extra burst of flavor to the soup and make it even more delicious. The soup is perfect for a cold winter evening or when you need a comforting and satisfying meal. Try it for yourself and experience the rich flavors of this classic Italian dish.

Soup:

I cup each, chopped onion, carrot and celery

2 cups chopped spinach

6 cups chicken broth

½ cup Acini di pepe no.78 (uncooked)

3 T butter or olive oil

1 T Italian seasoning

1 t garlic powder

Sautee onion, carrot, celery and seasonings for 10 minutes in shortening, add spinach until wilted, add chicken broth and Acini ci pepe, the pasta will thicken the broth slightly.

Meatballs:

1 lb. Back Creek Wagyu Ground Beef

1 C freshly ground breadcrumbs soaked in ½ c milk

1 pkg. dry onion mushroom soup mixed with ½ c of beef broth

½ C Parmesan cheese

1 egg

1 T Italian seasoning

Mix all ingredients together, form Tablespoon size balls and bake at 350 for 15 minutes.  Remove and add to soup.

Simmer soup for at least an hour until all the flavors have time to marry and the pasta has thickened the broth. Top with Parmesan cheese when serving.