Italian wedding soup
Ingredients
Meatballs:
- ½ lb ground beef (85% lean)
- ½ lb ground pork
- 1 egg, beaten
- ½ cup breadcrumbs
- ¼ cup parmesan, grated
- 3 garlic cloves, minced
- ⅓ cup parsley, chopped
- ¾ tsp salt
- ¼ tsp black pepper
Soup:
- 1 tbsp olive oil
- 1 onion, diced
- 1¼ cups carrots, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 tsp Italian seasoning
- ¾ cup acini de pepe pasta
- 4–5 cups spinach
- Salt and pepper, to taste
Utensils
- Soup pot
- Mixing bowls
- Slotted spoon
- Ladle
Information
- Cost: $$$
- Prep & cook time: ~1 hour
- Yield: 6 servings (≈350 g each)
Preparation Method
- Mix meatball ingredients and roll into ¾-inch balls.
- Brown meatballs in batches, then set aside.
- Sauté onion, carrot, and celery in olive oil for 6 minutes. Add garlic and seasoning.
- Pour in chicken broth, bring to boil, then simmer.
- Return meatballs and cook gently. Boil pasta separately until al dente.
- Stir spinach into soup until wilted.
- Serve with pasta in bowls, topped with parmesan.