Italian Wedding Soup with Fullblood Wagyu Meatballs

Name: How to cook Italian Wedding Soup with Fullblood Wagyu Meatballs - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Double8CattleCompany

Italian Wedding Soup with Fullblood Wagyu Meatballs

Ingredient

Food ration :

4 servings

Cooking time :

40 minutes

1 LB

Double 8 Cattle Company Fullblood Wagyu Ground Beef

1 CUP

Cooking instructions

* Step 1

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.

* Step 2

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.

* Step 3

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.