Italian Wedding Soup (Print Version)
# Ingredients:
01 -
½ lb. ground beef, 85% lean.
02 -
½ lb. ground pork.
03 -
1 egg, beaten.
04 -
1/2 cup Italian breadcrumbs.
05 -
¼ cup Parmesan cheese, grated.
06 -
3 cloves garlic, minced.
07 -
1/3 cup fresh parsley, finely chopped.
08 -
¾ teaspoon salt.
09 -
¼ teaspoon pepper.
10 -
1 yellow onion, diced.
11 -
1 ¼ cups carrots, diced.
12 -
2 celery ribs, diced.
13 -
8 cups chicken broth.
14 -
2 teaspoons Italian seasoning.
15 -
¾ cup acini de pepe pasta, uncooked.
16 -
4-5 cups fresh spinach.
17 -
Parmesan cheese for garnish.
# Instructions:
01 -
Gently combine meatball ingredients and roll into 3/4-inch balls. Brown in olive oil for 2 minutes per batch.
02 -
Soften onions, carrots, and celery for 6 minutes. Add garlic and Italian seasoning, cook 1 minute more.
03 -
Add broth and bring to boil. Reduce to simmer and add cooked meatballs.
04 -
Cook pasta separately until al dente. Add to serving bowls.
05 -
Add spinach to soup and cook until wilted, about 2 minutes. Ladle soup over pasta and garnish with Parmesan.
# Notes:
01 -
Can be made in Crock Pot or Instant Pot.
02 -
Freezes well without pasta for 3-4 months.
03 -
Can use frozen spinach instead of fresh.