Favorite italian wedding soup

INGREDIENTS

• 1 small onion grated
• 1/3 cup chopped fresh Italian parsley
• 1 large egg
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 slice white bread crusts trimmed, grated or shredded
• 1/2 cup grated Parmesanoptional
• 8 oz lean ground beef
• 8 oz ground pork
• 12 cups chicken broth
• 1 box frozen chopped spinach
• approx 6-8 oz of Acini de Pepe or other tiny pasta*
• 2 tbsp parmesan optional

INSTRUCTIONS

1. To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Then add the cheese, beef, and pork. Shape the meat mixture into meatballs, and place on a baking sheet. I prefer the meatballs to be on the smaller side, but you can make them any size you want.
2. To make the soup: Bring the broth and frozen spinach to a boil in a large pot. Add the meatballs (uncooked) and simmer for a few minutes, stirring occasionally to make sure they don't stick. Add the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked (approx 20 minutes). Season with salt and pepper if needed. Sprinkle with parmesan cheese before serving, if you wish.

Loading...