Italian Wedding Soup!
- Servings
- 4
Ingredients
- 1/2 lb lean ground beef
- 1/2 lb ground pork
- 2 slice white bread crumbled finely
- 1/4 cup parsley chopped
- 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
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 1 large carrot diced finely
- 2 stalk celery diced finely
- 3 clove garlic minced
- 8 cup chicken broth
- 1 cup acini pasta or other small pasta
- 1 cup escarole baby spinach OR kale, chopped
Method
-
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.
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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.
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Add the chicken broth to the pot and bring to a boil.
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Add pasta and meatballs, reduce heat to medium, and cover. Cook for about 10-12 minutes.
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Stir in spinach and let cook until spinach wilts, then season with salt and pepper to taste and serve with parmesan cheese.
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ENJOY!
Nutrition per serving
Counted from 0 of the 1 ingredients; the rest have no figures recorded, so this is not a complete total.