Ingredients: |
Ingredients: Meatballs
8 oz lean ground beef
8 oz ground pork
½ cup breadcrumbs (white or Italian)
¼ cup fresh parsley, chopped
1 ½ tsp minced oregano
½ cup finely shredded parmesan
1 large egg
Salt and black pepper
1 tbsp olive oil
Soup
1 tbsp olive oil
1 ¼ cup ¼” diced carrots
1 ¼ cup diced yellow onion
¾ cup ¼” diced celery
4 cloves garlic, minced
8 cups chicken broth
¾ cup dry acini de pep or orzo pasta
6 oz fresh spinach, chopped
Finely shredded parmesan, for serving
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Directions: |
Directions:Meatballs
Add beef, pork, breadcrumbs, parsley, oregano, parmesan, egg, 1 tsp salt and ¼ tsp pepper to large mixing bowl. Gently knead and break up mixture with hands to evenly coat and distribute. Roll into ¾” to 1” meatballs and transfer to large plate. Heat 1 tbsp olive oil in large non-stick skillet over medium-high heat. Add half the meatballs and cook until browned, turning occasionally (approximately 4 minutes total). Transfer browned meatballs to paper towel-lined plate and repeat with remaining meatballs. (Note: Meatballs will not be cooked through at this point. They will continue cooking in the soup.)
Soup
Heat 1 tbsp olive oil in large pot over medium-high heat. Add carrots, onions, and celery, and sauté until vegetables have softened (6-8 minutes). Add garlic and sauté an additional minute. Pour in chicken broth. Season soup with salt and pepper to taste and bring liquid to boil. Add pasta and meatballs, reduce heat to simmer. Cover and cook, stirring occasionally, until pasta is tender and meatballs have cooked through (about 10 minutes), while adding spinach during the last minute of cooking. Sprinkle each serving with parmesan cheese. |
This recipe for Italian Wedding Soup is from