Italian Wedding Soup is the most delicious soup recipe and is from my mother who was born in Italy!
INGREDIENTS
For the meatballs:
1/2lb.lean ground beef
1/2lb.ground pork
2sliceswhite bread, crumbled finely
1/4cupchopped parsley
1sprig fresh oregano, chopped
1/2cupfreshly grated parmesan cheese
1large egg
1/2tsp.salt
1/4tsp.pepper
1tbsp.olive oil
For the soup:
1tbsp.Olive oil
1medium yellow onion, diced
1large carrot, diced finely
2stalks celery, diced finely
3garlic cloves, minced
8cupschicken broth
1cupacini pasta or other small pasta
1cupescarole, 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.
