Ingredients: |
Ingredients: Meatballs
8 oz lean ground beef
8 oz ground pork
1/2 cup bread crumbs*
1/4 cup chopped fresh parsley
1 1/2 minced fresh oregano
1/2 cup finely shredded Parmesan
1 large egg
Salt and freshly ground black pepper
1 tbsp olive oil
Soup
1 tbsp olive oil
1 1/4 cups 1/4-inch diced carrots
1 1/4 cups diced yellow onion
3/4 cup 1/4-inch diced celery
4 cloves garlic, minced (1 1/2 tbsp)
5 (14.5 oz) cans low sodium chicken broth
1 cup dry acini de Pepe or orzo pasta**
6 oz fresh spinach, chopped
Finely shredded Parmesan, for serving
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Directions: |
Directions:Instructions
1. For the meatballs:
2. Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, Parmesan, egg, 1tsp salt and 1/4 tsp pepper.
3. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
4. Heat 1 Tbsp olive oil and brown meatballs ( I did not do that I put them on a rack and cookie sheet and baked them in the oven.
5. For soup heat 1 Tbsp olive oil in large pot over medium heat, add carrots, onions and celery until soften (about 6-8 minutes) add garlic and sauté 1 minute.
6. Pour in chicken broth , season soup with salt and pepper to taste and bring mixture to boil. Add pasta and meatballs, reduce heat to light boil (medium or medium-low)
7. Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking. Serve warm, sprinkle each serving with Parmesan cheese. |
This recipe for Italian Wedding Soup is from