Italian Wedding Soup

Italian Wedding Soup!

Ingredients

For the meatballs:

1/2 lb. lean ground beef

1/2 lb. ground pork

2 slices white bread, crumbled finely

1/4 cup chopped parsley

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

For the soup:

1 tbsp. Olive oil

1 medium yellow onion, diced

1 large carrot, diced finely

2 stalks celery, diced finely

3 garlic cloves, minced

8 cups chicken broth

1 cup acini pasta or other small pasta

1 cup escarole, 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.