Classic Italian Wedding Soup

Ingredients

• ½ lb ground beef(paid link)
• ½ lb ground pork(paid link)
• ¼ cup Parmesan cheese, grated(paid link)
• 1 egg(paid link)
• 2 tbsp parsley, finely chopped(paid link)
• ½ tsp garlic powder(paid link)
• ½ tsp salt(paid link)
• ¼ tsp black pepper(paid link)
• 8 cup chicken broth(paid link)
• 1 cup carrots, diced(paid link)
• 1 cup celery, diced(paid link)
• 1 cup onion, diced(paid link)
• 5 oz spinach, fresh(paid link)
• ½ cup acini di pepe pasta(paid link)

Instructions

1. 1

   In a medium bowl, combine ground beef, ground pork, grated Parmesan cheese, egg, chopped parsley, garlic powder, salt, and pepper. Mix gently until just combined. Roll the mixture into tiny meatballs, about 1/2 inch in diameter.

2. 2

   In a large pot or Dutch oven, bring the chicken broth to a boil over medium-high heat. Add the diced carrots, celery, and onion. Reduce heat and simmer for 10 minutes, or until vegetables are tender-crisp.

3. 3

   Gently drop the mini meatballs into the simmering broth. Cook for about 5-7 minutes, or until they float to the surface and are cooked through.

4. 4

   Stir in the acini di pepe pasta and cook according to package directions, usually about 7-10 minutes, until al dente.

5. 5

   Stir in the fresh spinach and cook for another 1-2 minutes, until wilted.

6. 6

   Taste and adjust seasoning if necessary. Serve hot.

Perfect With