Italian Wedding Soup

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Ingredients
  

General Ingredients

  • 1 tbsp olive oil

Meatballs

  • 1 lb ground pork
  • 1 egg beaten
  • 1/2 cup breadcrumbs
  • 1/4 cup Parmesan cheese grated
  • 3 cloves garlic minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Soup

  • 1 yellow onion diced
  • 1-1/4 cups carrots diced
  • 2 celery ribs diced
  • 3 cloves garlic minced
  • 8 cups chicken broth
  • 2 teaspoons Italian seasoning
  • 3/4 cup acini de pepe pasta uncooked
  • 4-5 cups fresh spinach
  • salt/pepper to taste
  • Garnish
  • Parmesan cheese freshly grated

Instructions
 

  • Gently combine the meatball ingredients, don’t overwork the meat. Roll into 3/4-inch balls.
  • Heat olive oil in a large soup pot over medium-high heat.
  • Brown the meatballs in batches for about 2 minutes. The middle of the meatballs will finish cooking in the soup. Remove and set aside.
  • Add the onions, carrots, and celery and soften over medium heat for 6 minutes, until softened. Add a splash of olive oil during cooking if needed.
  • Add the garlic and Italian seasoning and cook for 1 minute.
  • Add the chicken broth. Bring to a boil, then reduce to a simmer.
  • Add the cooked meatballs and simmer gently while you boil the pasta separately until al dente. Drain once cooked through and add the pasta to serving bowls.
  • Stir in the spinach and cook until wilted, about 2 minutes.
  • Ladle the soup into serving bowls and garnish with freshly grated Parmesan cheese.