Sicilian Meatball Soup – #SoupSwappers

Sicilian Meatball Soup recipe,, Soup Saturday, International Soups, Italian Meatball Soup

Sicilian Meatball Soup

This month’s theme for #SoupSwappers is Let’s Go International; this recipe for Sicilian Meatball Soup brings you the flavors of Sicily in a hearty, stick-to-your-ribs soup. Links to all the other international soups are included.

Hosted this month by hosted by Kathy of A Spoonful of Thyme, #SoupSwappers is in its second month. We are a group of bloggers who will be bringing you soup recipes once a month, on the third Saturday. So be sure to stay tuned for upcoming months where I’m sure you’ll find fabulous recipes to satisfy your soup love.

Since this month was centered around international soup, I decided to do something Italian. Originally, I thought I would do Italian Wedding Soup. Until, that is, I discovered in my research for the recipe that Italian Wedding Soup is really not authentically Italian at all. It’s a Italian-American soup popular in the United States.


While the flavors of Sicilian foods have a lot in common with Italian food, there is also an influence of Greek, French, Spanish and Arab seasoning profiles. For that reason, you’ll see in these meatballs the use of pine nuts and currants, fennel seed, rosemary and oregano. You just won’t believe how good these meatballs are!

True black currants can be difficult to find, but Zante Currants (really a very small grape) can be found in most major grocery stores in the dry fruit section near raisins. If your market doesn’t carry them, you can substitute raisins in this recipe. I know that many of you will think this an odd addition to a meatball, but trust me. They are delicious.

Also, if the sweet Italian sausage you find to use already contains fennel seed, you can omit adding additional fennel seeds. Mine did not have any in it, so I included some in the recipe.

The meatballs are made, formed and cooked prior to adding them to the soup. You can cook them in the oven on a baking sheet, but I put mine in a nonstick skillet and rolled them around until all sides were browned. I didn’t even add any additional oil and they were perfect.

After sautéing leeks, carrot, celery, garlic and zucchini in a bit of olive oil, I added some vermouth to the vegetables. The vermouth imparts the extra elements of the roots, barks, flowers, seeds, herbs, spices with which it is flavored. You could use a dry white wine instead.

The soup base itself is a combination of chicken and beef stock. I used both because I wanted the flavor of each, but you can use one or the other if you prefer. Next I added tomatoes; I used whole tomatoes because of the thick puree they were canned in, but I crushed them by hand as I added them to the soup (you could use already crushed tomatoes if you wish). Next I added rosemary and oregano, and finally the cooked meatballs (to heat through) and some small pasta shells (you could use the small pasta shape of your choice) to cook in the soup broth.

I am giving you the recipes for the meatballs separately from the soup because I will be using these meatballs in a traditional red sauce at some point, too. Both Mr. Saucy and I loved them on their own. So, I hope you’ll try them that way too.

Be sure to check out all the other International Soups in the links below!

P~

p.s.: My friends Addie and Jeremy over at Culture Curious have six Mexican soups that they developed while they were in Mexico for 6 months! Check out their link for the recipes to get ready for next month’s theme of Mexican Soups.

Sicilian Meatballs
 
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Pine nuts, currants, fennel seed, rosemary and oregano, and Pecorino Romano cheese give these meatballs a Sicilian flavor that is out of this world good.
Author:
Serves: About 60 meatballs
Ingredients
  • 1 pound sweet Italian sausage (removed from casing if not packaged in bulk)
  • 1 pound ground beef
  • 1½ cups Panko breadcrumbs
  • ¾ cup grated Pecorino Romano cheese
  • ½ cup currants
  • ¼ cup pine nuts
  • ¼ cup half and half (or milk)
  • 3 large eggs (beaten)
  • 2 tablespoons dry parsley flakes
  • 2 tablespoons dry oregano leaves
  • 2 teaspoons fennel seeds (omit if your Italian sausage contains fennel)
  • 1½ teaspoons dry crushed rosemary leaves
  • 3 small cloves garlic, minced (about 3 teaspoons)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
Instructions
  1. In a large bowl, add all of the ingredients and using your hands mix well.
  2. Using a tablespoon, scoop out a slightly rounded portion of the meat mixture and lightly form into a ball. You don't want to squish the meatballs, just barely form a ball.
  3. Continue with this until you have formed all of the meat mixture into meatballs (you should have about 60).*
  4. Using a nonstick skillet, over medium heat, add the meatballs and cook on each side, gently rolling the meatballs until all sides are browned (about 3 minutes per side).
  5. Remove to a platter until use in the soup, or a sauce.
Notes
*I wanted smaller meatballs, and more of them. You can certainly make yours larger.

 
Sicilian Meatball Soup - #SoupSwappers
 
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Author:
Serves: About 5 quarts
Ingredients
  • 1 tablespoon olive oil
  • 1 cup sliced leek (1/4-inch), washed, drained and patted dry
  • ½ cup celery, cut into ¼-inch dice
  • ½ cup carrots cut into ¼-inch dice
  • 2 small cloves garlic, minced (about 2 teaspoons)
  • 2 cups sliced (1/4-inch) zucchini
  • ¼ cup vermouth
  • 4 cups chicken stock
  • 2 cups beef stock
  • 1 -28 ounce can whole tomatoes in thick puree (tomatoes crushed)
  • ¾ teaspoon dried rosemary, crushed
  • ¾ teaspoon dry oregano leaves
  • 2 teaspoons salt
  • ¼ teaspoons ground black pepper
  • 1 cup small pasta shells or other small macaroni
  • Sicilian meatballs (see separate recipe)
Instructions
  1. In a large stockpot, over medium heat, add the oil to heat.
  2. Add the leeks, carrot and celery, and saute, stirring occasionally, until the vegetables start to soften, about 5 minutes.
  3. Add the garlic and continue to cook for about 2 minutes.
  4. Add the zucchini and cook, stirring occasionally, for 5 minutes.
  5. Add the vermouth and cook for 2 minutes.
  6. Stir in the two stocks, tomatoes, rosemary, oregano, salt and ground black pepper.
  7. Bring to a boil.
  8. Reduce the heat and simmer, partially covered, for 15 minutes.
  9. Add the meatballs and the pasta and simmer until the pasta is cooked (depending on the package instructions for the size and shape you use).

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Living in Elegant Simplicity, Saucy Southerner Recipes, Soups. Bookmark the permalink.

14 Responses to Sicilian Meatball Soup – #SoupSwappers

  1. Kathy Walker says:

    Italian soups are so flavorful and this one is super hearty with all of those wonderful meatballs! I will definitely be giving it a try!! Sounds delicious.

  2. Karen says:

    That soup looks and sounds so hearty and comforting! Love the idea of currants in meatballs. Pinned to make in the very very near future!

    • Karen, The soup was so good. Really. The currants add so much to the meatballs. The flavor, texture and the added moisture as they plump in the soup is just amazing. I hope you’ll like it as much as we did. I am definitely making these meatballs again to use in a red sauce, too. P~

  3. Colleen says:

    I love all those gorgeous looking meatballs and that this soup is chock full of veggies and pasta as well.

    • I really wanted a bunch of meatballs, Colleen. That’s why I made them small(ish – they were still a mouthful), so there would be more in the soup! It was a great balance of meatballs and vegetables. Thanks for commenting. P~

  4. Sid says:

    A chef I worked with told me to put a raisin in the middle of each meatball, he said it added so much to each meatball and he was right. I love the idea of adding currants to them as well. This is going on my list of soups to try.

  5. What a hearty, delicious looking soup! Yum!

  6. Wendy Klik says:

    Those meatballs!!! They sound truly amazing. I love all the flavors in there..pine nuts, fennel, currants….be still my heart. I have made Italian Wedding soup before and had no idea it wasn’t authentic. It was good but I can tell that this soup will be much more flavorful.

    • Thank you, Wendy. Yes, those meatballs! Gosh, they were good! This really is a flavorful soup. But dang, the meatballs were special. I’m not dissing Italian Wedding Soup at all, but from my research, it’s Italian-American. Probably nobody would have known, or cared.

  7. sneha datar says:

    This Meatball soup looks absolutely delicious!

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