Italianweddingsoup1

A fun twist on traditional Italian Wedding Soup, this version uses giant gnocchi pasta and regular-sized meatballs instead of the tiny version of each to create a hearty, delicious soup that might be even better than the original. Better yet, this version uses basil leaves instead of spinach or kale to really bump up the flavor of this incredible soup. Every bite is a big, fat celebration of comforting flavor. And it takes just a few minutes to whip up and ladle into your bowl!

Italianweddingsoup2

My Big Fat Italian Wedding Soup

Serves Serves 6-8     adjust servings

Every bite is a big, fat celebration of comforting flavor. And it takes just a few minutes to whip up and ladle into your bowl!

Ingredients

  • 16 ounces gnocchi
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 stalks celery, diced
  • 1/4 cup roasted red peppers, chopped
  • 1 tablespoon capers
  • 2 (32 ounce containers) chicken broth
  • 30 frozen Italian meatballs
  • 2 cups fresh basil leaves

Instructions

Cook gnocchi according to package directions. Drain and set aside.
In a large pot, heat olive oil over medium-high heat. Add garlic, onion, and celery. Cook for 1 minute, until softened, then add roasted red peppers, capers, and broth. Bring broth to a boil, add meatballs, and cook until thawed, about 5 minutes. Remove soup from heat, stir in basil leaves and gnocchi. Serve immediately and enjoy!

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Posted in Main Dishes, Recipes by Goodcook staff |
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