Dutch Oven Italian Wedding Soup for Camp

This is a hometown favorite of mine from Youngstown, Ohio which can be made at camp in dutch oven or large cast iron skillet. It’s a unique mixture of chicken broth with tiny delicate meatballs that are filled with flavor. This is a hearty soup that can be served in a small cup as a light appetizer or in a bowl as a satisfying meal. To make at camp, you can make the meatballs ahead of time and bring along in the cooler or you can bring it fully made minus the pasta which will is best cooked into the soup right before consuming. Either way, this recipe is incredible and should be on your seasonal rotation in the colder seasons.

Being a light meal, now you can indulge by serving a simple light dessert such as our Cast Iron Peach Galette.

For the Meatballs
1 lb ground sausage
1 lb ground beef
1/2 c shredded Parmesan, pulsed to rice size bits
1/4 fresh parsley, minced
2 teaspoon fresh oregano, minced
4 garlic cloves, minced
1 slice sourdough bread, pulsed into crumbs
1/2 tsp kosher salt
1/4 tsp ground black pepper

For the Soup
1 teaspoon olive oil
2 large carrots, diced to small cubes
2 large celery ribs, diced to small cubes
1/2 yellow onion, diced
8-10 c chicken broth, homemade is best
1 (6oz) bag spinach
1/2 lb acini de pepe pasta
1/2 c shredded Parmesan for serving

In a large bowl mix together all of the ingredients under the meatballs section above. Use your hands to ensure the ingredients are thoroughly mixed, but not overworked. Use either a mini scoop or a tablespoon, start scooping out portions of the meat and balling in your hand to make consistent sized tiny meatballs. Continue balling until all the mixture is gone. Heat a well seasoned skillet over an indirect flame to a medium-high heat. Without overcrowding the pan, add meatballs by batches and brown about 3 surfaces of the balls and remove from the pan. They will not be completely cooked through, that will happen in the soup.

Next, in a large pot, heat the oil before adding the carrots, celery and onions. Cook for 3-4 minutes just until fragrant. Add in the broth along with the meat and bring to a boil. Turn down heat to a low simmer for 25 minutes. Add in the pasta and cook for another 10 minutes, add in the spinach until completely wilted into the soup and serve with immediately with the remaining shredded Parmesan.

Serves 6-8