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15 minutes

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15 minutes

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2–3 hours

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20 minutes

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45 minutes

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1 hour

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30–40 minutes

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15 minutes

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30 minutes

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1 hour 15 minutes

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Italian wedding soup

40 minutes

Italian wedding soup

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

2 T olive oil
1 T butter
1 onion, roughly chopped
4 sticks celery, roughly chopped
2 carrots, roughly chopped
4 cloves garlic, smashed
2 sprigs rosemary
3 cups chicken stock
200 g rosmarino pasta
600 g Woolworths free-range chicken frikkadels
100 g baby spinach
sea salt and freshly ground black pepper, to taste
Parmesan, for serving

Method

1. Heat the olive oil and butter on the sauté setting. Once melted, add the onion, celery, carrots, garlic and rosemary and sauté until browned.

2. Add the stock and bring to the boil. Boil for 10 minutes, then add the pressure cooker lid and pressure cook for 15 minutes.

3. Remove the lid and add the pasta and frikkadels. Simmer for 15–20 minutes. Add the baby spinach and allow to wilt. Season and serve with Parmesan.

Cook's tip: Use Woolies’ pork or beef frikkadels instead of chicken if you prefer.

Photographs: Jan Ras
Recipes and Production: Abigail Donnelly
Food Assistant: Bianca Strydom

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Koesisters

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Instant Pot lamb knuckles

Italian wedding soup

Italian wedding soup

Ingredients

Method