Go Back
Print

Italian Wedding Soup!

Ingredients

For the meatballs:

  • 1/2 lb. lean ground beef
  • 1/2 lb. ground pork
  • 2 slices white bread crumbled finely
  • 1/4 cup chopped parsley
  • 1 sprig fresh oregano chopped
  • 1/2 cup freshly grated parmesan cheese
  • 1 large egg
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tbsp. olive oil

For the soup:

  • 1 tbsp. Olive oil
  • 1 medium yellow onion diced
  • 1 large carrot diced finely
  • 2 stalks celery diced finely
  • 3 garlic cloves minced
  • 8 cups chicken broth
  • 1 cup acini pasta or other small pasta
  • 1 cup escarole baby spinach OR kale, chopped

Instructions

  • Begin preparing the meatballs by adding all meatball ingredients except olive oil to a large bowl. Knead everything together with your hands. Pinch off small pieces and roll into balls.
  • In a large skillet over medium-high heat, heat the oil.
  • Add some of the meatballs to the pan, only as many as will fit without touching, and cook for 4-5 minutes, flipping halfway thru.
  • Cook remaining meatballs and set aside.
  • In a large soup pot over medium-high heat, heat 1 tbsp. oil and saute onions, carrots, and celery until tender. Stir in minced garlic and cook for another 30 seconds.
  • Add the chicken broth to the pot and bring to a boil.
  • Add pasta and meatballs, reduce heat to medium, and cover. Cook for about 10-12 minutes.
  • Stir in spinach and let cook until spinach wilts, then season with salt and pepper to taste and serve with parmesan cheese.
  • ENJOY!