Italian wedding soup
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- Abigail Donnelly
- 4 to 6
- Easy
- 15 minutes
- 40 minutes
- Woolworths Warwick Cape Lady Chardonnay
Abigail's take on this classic Italian celebration soup is made in the pressure cooker to save time. It's ready in under an hour – perfect when loadshedding is looming!
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
Cooking Instructions
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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