‘Tis The Season For Soup!

| October 3, 2012

Soup is a favorite of mine, especially when days get shorter and temperatures start to drop.  There is something comforting about a really good bowl of soup made with delicious, fresh ingredients that embodies a sense of family and home.

Italian Wedding Soup is a must for my family and works well as lunch with some good crusty bread, or a delicious Sunday dinner by adding a green salad, extra meatballs and a larger bowl.

This recipe has evolved over the years to be healthier and tastier, with the substitution of mushrooms as the meatball binder and lots of fresh herbs for flavor.

If you prefer, you can substitute the mushrooms with panko, but give it a try and you will be pleasantly surprised.





2 TBS Olive Oil

¾ Cup minced sweet onion

¼ Cup minced shallots

2 Cloves minced garlic

3 Diced Carrots

2 Stalks Diced Celery

¼ Cup Diced Fennel

2 Tsp. Fresh Thyme

1 Bay leaf

2 Parmesan Rinds (cut them off the cheese or buy them already cut)

Remember to remove the rinds and the bay leaves before serving


Heat olive oil in a stockpot over medium low heat.

Add the remaining ingredients and allow them to “sweat” for

five or six minutes. This is the” mirepoix” which creates the flavor

base for the soup. Stir this mixture occasionally and then add;


12 Cups of Chicken Stock

¼ Cup of White Wine

½ Cup Fresh Sugar Snap Peas (cut in thirds)

½ lb. Fresh Baby Spinach

1 Cup Spaghetti, (broken in thirds and precooked “al dente“)

¼ Cup Chopped Fresh Dill



I always double the meatball recipe since everyone in my family wants

extra in their soup, plus the leftovers are great with spaghetti and sauce.

Substitute ¼ Panko crumbs for the Mushrooms if you are a not a mushroom person.


1 lb Ground Chicken or Turkey

1/4 Cup of Minced Sweet Onion

1 Minced Shallot

1 Clove Minced Garlic

¼ Cup Minced Baby Bella Mushrooms (aka Crimini’s)

1 Tsp Fresh Thyme

¼ Cup Grated Parmesan Cheese

2 Tbls Milk

I Large Egg

Salt and Pepper


Blend all of the above in a large bowl or Pulse in the Processor.

Line a sheet pan with parchment paper and oil spray.

Use a melon scoop to make mini meatballs which makes about

3 dozen.  If you double the recipe, make some larger meatballs with an ice cream scoop to have as leftovers. Bake the meatballs for about 30 minutes until they brown and are cooked thru. Add meatballs to the soup.  Serve in wide bowls with crusty bread and grated Parmesan sprinkled over the top.




Charlotte “Tish” Goldblatt