Italian wedding soup (meatballs, vegetables and orzo) with beer Maudite





Italian wedding soup

• 250 g of ground beef

• 250 g of ground veal

• 250 g of ground pork

• 1.5 L of homemade beef stock 

• 250 ml of tomato paste

• 466 ml of Maudite

• 3 spinach leaves 

• 1¼ cups of orzo

• Parmesan shavings (to taste)

• Fresh basil leaves (to taste)

• ½ cup of water  

• Sea salt and freshly ground pepper

A participation of

Pascal Bisson



• Mix the beef, veal and pork in a bowl and add a pinch of salt and pepper. Form meatballs with the mixture. 

• Cook the orzo in ½ cup of water and ½ cup of beer. Remove from the heat when you have an al dente consistency.

• In a saucepan, combine 341 ml of beer, tomato paste and beef stock. Cook the meatballs in the broth. Season with salt and pepper to taste.

• Place the orzo, spinach and meatballs in a large bowl and cover with the broth. Garnish with Parmesan shavings and basil.

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