Another delicious soup Michelle made for her "Soup Monday." You can find this complete recipe on Evolving Table.
Ingredients
For the Meatballs
½ pound 90/10 ground beef
½ pound mild Italian ground pork sausage
½ cup Italian-style breadcrumbs
⅓ cup grated Parmesan cheese
1 large egg beaten
¼ cup finely chopped fresh flat-leaf parsley
2 garlic cloves finely minced
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil divided
For the Italian Wedding Soup
1 tablespoon olive oil
½ small white onion diced
3 medium carrots peeled and diced
3 celery ribs diced
3 garlic cloves finely minced
8 cups chicken broth see note
1 cup acini de pepe pasta see note
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes optional
3 cups fresh baby spinach roughly chopped
Chopped flat-leaf parsley optional
Instructions
Make the Meatballs: Add the ground beef, ground sausage, breadcrumbs, Parmesan cheese, egg, parsley, garlic, salt, and black pepper to a large bowl. Mix until well combined. Scoop out 2 teaspoons of the mixture at a time and use your hands to roll it into a meatball. (If your hands get sticky, spritz them with nonstick cooking spray and continue rolling.) You should end up with roughly 48 meatballs.
½ pound 90/10 ground beef,½ pound mild Italian ground pork sausage,½ cup Italian-style breadcrumbs,⅓ cup grated Parmesan cheese,1 large egg,¼ cup finely chopped fresh flat-leaf parsley,2 garlic cloves,1 teaspoon salt,¼ teaspoon black pepper
Line a plate with paper towels. Heat 1 tablespoon of the olive oil in a Dutch oven or large pot over medium heat until shimmering. Add half of the meatballs. Cook, stirring often, for 4-5 minutes, or until the balls are lightly browned on all sides. Transfer meatballs to the paper towel-lined plate. Repeat with the remaining oil and meatballs.
2 tablespoons olive oil
Make the Italian Wedding Soup: To the same pot you used for the meatballs, add 1 tablespoon olive oil. Stir in the onion, carrots, and celery. Cook for 3-4 minutes over medium heat, or until tender. Add garlic and continue cooking for 30 seconds, or until fragrant.
1 tablespoon olive oil,½ small white onion,3 medium carrots,3 celery ribs,3 garlic cloves
Pour in the broth, scraping the bottom of the pot to loosen any browned bits. Turn the heat to high and bring to a boil.
8 cups chicken broth
Add the pasta gradually while stirring to avoid clumping. Mix in the salt, black pepper, red pepper flakes, and meatballs. Cover, reduce the heat to medium, and simmer until the pasta is tender, about 7-9 minutes.
1 cup acini de pepe pasta,½ teaspoon salt,¼ teaspoon black pepper,¼ teaspoon red pepper flakes
Toss in the spinach and stir until well mixed. Cook 2-3 minutes, or until spinach is wilted. Serve immediately with additional red pepper flakes and parsley, if desired.
3 cups fresh baby spinach,Chopped flat-leaf parsley
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