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Italian Wedding Soup with Fullblood Wagyu Meatballs
Prep Time: 30 Minutes
Cook Time: 40 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Jonathon Pepera
Pull the Fullblood Wagyu ground beef from the freezer, and place it in the refrigerator 24 hours before starting this recipe.
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.
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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