· recipe ·
Italian Wedding Soup with Mini Ricotta Gnocchi
Small dumplings and meatballs make a broth-based soup easy to eat by the spoonful.
Time and servings
- Prep
- 55 min
- Cook
- 45 min
- Additional
- 20 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 680
- Protein
- 46 g
- Fat
- 33 g
- Carbs
- 50 g
Drain the ricotta
Spread the ricotta on a clean towel and blot the surface, then leave it for 20 minutes so free whey can drain without pressing the cheese dry.
Make the ricotta mixture
Lightly beat the egg. Combine it with the drained ricotta, finely grated Parmesan, and 1/2 tsp3 g of the salt until evenly mixed.
Mix the dough
Fold 1 cup120 g of the flour into the ricotta mixture just until no dry pockets remain. Add only enough of the remaining flour to make the soft dough workable; do not knead it firm.
Roll and cut the mini gnocchi
Divide the dough into manageable portions. On a lightly floured surface, gently roll each portion into a rope about 1/2 inch1.3 cm thick and cut it into 1/2 inch1.3 cm pieces; keep the pieces small enough for a soup spoon.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Form the mini meatballs
Finely chop the parsley and thinly slice the garlic. Mix the beef and pork with one-third of the parsley, half of the garlic, and half of the black pepper. Roll into 3/4-inch1.9 cm meatballs.
Brown the meatballs
Heat the olive oil in a soup pot. Brown the meatballs on several sides, then add 1 cup240 ml of the chicken broth, cover, and simmer until their centers reach 160°F71°C. Transfer the meatballs to a plate and keep the cooking liquid in the pot.
Simmer the vegetables
Finely dice the onion, carrots, and celery. Add them to the pot with the remaining garlic and black pepper and cook for 5 minutes. Pour in the remaining broth, bring it to a gentle simmer, and cook until the vegetables are tender, 10 to 12 minutes.
Cook the gnocchi in the soup
Return the meatballs to the nearly finished soup, slide the shaped ricotta gnocchi directly into the pot, and stir once. Cook at a gentle simmer just until the gnocchi float.
Finish with spinach and lemon
Remove the pot from direct heat and fold in the spinach until wilted. Finely grate in the lemon zest, squeeze in 2 tablespoons30 ml juice, and add the remaining parsley. Add up to 1/2 tspup to 3 g of the salt only if the broth needs it.
