An Italian Wedding Soup Recipe Easy to Prep: Asian Wedding Soup
If you're looking for a new Italian wedding soup recipe easy to prep, check out Asian wedding soup! This easy Italian wedding soup remix is so so good and totally like any Italian wedding soup you've had before!
Equipment
- 1 parchment paper 2 sheets torn to fit baking pan
- 1 oven
Ingredients
Soup
- 4 inches ginger root peeled and minced
- 4 green onions sliced
- 1 large red onion sliced thinly
- 6 cloves garlic, minced
- 2 tbsp olive oil extra virgin
- 1 large bell pepper (any color) Very thinly sliced
- 1 head bok choy - white stem and leafy greens chopped roughly
- 2 cups water
- 8 cups chicken stock unsalted
- 1/2 cup soy sauce
- 1/2 cup tamari
- 3 tbsp honey raw
- 1 tsp black Chinese vinegar or apple cider vinegar
- 1/2 tsp red pepper flakes
- lightly salted peanuts optional topping
- 1 package linguine whole wheat
Meatballs
- 2 lbs pork pasture raised
- 1 small red onion diced
- 1 tsp garlic powder
- 1/2 cup fresh cilantro chopped
- 4 tbsp milk
- 3 eggs
- 1/2 cup panko
- Salt to taste
- ground pepper to taste
- cooking oil olive oil or avocado oil
Instructions
Make the Meatballs
- Preheat the oven to 400 degrees Fahrenheit.
- Tear a piece of parchment paper to fit two large baking sheets.
- Spray parchment paper lightly with cooking oil.cooking oil
- In a medium sized bowl, add all the meatball ingredients.2 lbs pork, 1 small red onion, 1 tsp garlic powder, 1/2 cup fresh cilantro, 4 tbsp milk , 3 eggs, 1/2 cup panko , Salt, ground pepper
- Using your hands, gently combine ingredients together until they are mixed well.
- Using your hands, make meatballs about 1 heaping tablespoon in size and place on parchment paper. Repeat until all meatball mixture is used.
- Bake meatballs at 400 degrees for 20 minutes.
- When finished baking, meatballs should be lightly golden and slightly crispy on the outside. Remove from oven and set to the side.
Make the Soup
- While the meatballs are baking, make the soup in the pressure cooker.
- Add the olive oil to the instant pot and press sauté.2 tbsp olive oil
- Add the ginger root and and garlic and allow to cook for 2 minutes.4 inches ginger root, 6 cloves garlic, minced
- Then, add the green onions and red onion and allow to sauté for another 3-4 minutes.4 green onions , 1 large red onion
- Add the bell pepper and sauté for 3 more minutes.1 large bell pepper (any color)
- Add all the roughly chopped white stem pieces of bok choy to the pot.1 head bok choy - white stem and leafy greens
- Add water and chicken stock.2 cups water, 8 cups chicken stock
- Add tamari sauce and soy sauce.1/2 cup tamari, 1/2 cup soy sauce
- Add honey and black vinegar. Sprinkle in red pepper flakes.3 tbsp honey, 1 tsp black Chinese vinegar, 1/2 tsp red pepper flakes
- Gently place cooked meatballs into the pot. Press cancel to turn off the sauté function.
- Close the lid and turn the pressure valve to sealed. Press the soup button, set the timer for 15 minutes, and cook.
- When finished cooking, the pot will beep. Turn the pressure valve to venting to manually release pressure.
- Once the pressure is released, the lid will open. Add the chopped bok choy green leafy parts and stir gently.1 head bok choy - white stem and leafy greens
Make the Noodles
- Cook noodles separately, according to directions.1 package linguine
Serve!
- Add noodles to bowls first. Then, ladle soup and meatballs over the top. If preferred, sprinkle about 1 tbsp of peanuts on your soup. Enjoy!lightly salted peanuts
Video
Nutrition
Calories: 459kcalCarbohydrates: 41gProtein: 27gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.004gCholesterol: 96mgSodium: 1258mgPotassium: 803mgFiber: 3gSugar: 6gVitamin A: 3507IUVitamin C: 49mgCalcium: 134mgIron: 3mg
Tried this recipe?Let us know how it was!