Italian Wedding Soup Recipe

Italian Wedding Soup Recipe has become one of my favorite soups:

Ingredients:

For the meatballs:

• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

For the soup:

• 8 cups chicken broth
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup small pasta (such as orzo or acini di pepe)
• 4 cups fresh spinach, chopped
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. In a large bowl, combine all the ingredients for the meatballs: ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, salt, and pepper. Mix until well combined.
2. Roll the meat mixture into small meatballs, about 1 inch in diameter.
3. In a large pot, bring the chicken broth to a simmer over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables are slightly softened.
4. Carefully drop the meatballs into the simmering broth. Let them cook for about 8-10 minutes, or until they are cooked through and no longer pink in the center.
5. Add the small pasta to the soup and cook according to the package instructions, usually about 8-10 minutes, until al dente.
6. Stir in the chopped spinach and cook for an additional 2-3 minutes until the spinach is wilted.
7. Season the soup with salt and pepper to taste.
8. Serve hot, garnished with grated Parmesan cheese if desired.

Enjoy your comforting bowl of Italian Wedding Soup!