Since this is an exciting birthday month for us at Culinaire, I spent some time scratching my head trying to think of a soup that could be considered celebratory. Eventually, "Italian Wedding" sounded the most festive... though its name has nothing to do with weddings at all, rather the marriage of flavours in the soup. Given we don't have much fresh local produce here in Calgary yet, save spinach and the last remaining cellared carrots, it seemed like a great fit. This recipe is a great example of how a few Alberta-grown ingredients can come together for a fulfilling bowl of soup.
225 g ground pork
2 medium eggs
1/3 cup finely grated Sylvan Star Grizzly Gouda
3 Tbs bread crumbs
1 tsp sea salt
1/4 tsp ground black pepper
8 cups (2L) chicken broth
3 medium carrots, coarsely grated
3 cups fresh spinach leaves, roughly chopped
2 Tbs (30 mL) grainy mustard
to taste salt and pepper
cold-pressed canola oil, for finishing
- Place all ingredients in a large bowl and mix well until combined.
- Form pork mixture into 16 small meatballs, about 1.5 cms diameter or so.
- Set aside until ready to add to broth.
- Heat broth in a large pot on medium-high heat. Add carrots and meatballs, and once simmering, reduce to medium heat. Let cook for 15 minutes.
- Add chopped spinach and mustard to the pot, and continue to cook for another 10 minutes.
- Season to taste with salt and pepper before serving. Once ladled into bowls, finish each bowl with drops of cold-pressed canola oil.