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Italian Wedding soup
Ingredients:
For meatballs:
1/3 cup chopped fresh Italian parsley
2 large eggs
2 cloves garlic, minced
3/4 teaspoon sea salt
1/2 cup of panko bread crumbs or fresh bread crumbs
1/2 cup fresh grated Parmesan
1 lb. of ground beef, pork & veal mixed (or ground turkey or chicken)
For soup:
8 cups low-sodium chicken broth
1 can cannellini beans rinsed and drained
4 cups chopped fresh spinach (Escarole also good)
1 carrot, peeled and diced
2 ribs of celery, sliced and chopped thin
1 small onion, diced
8 oz of orzo or Acini de Pepe (or other tiny pasta)
2 Tablespoons grated parmesan cheese
2 eggs beaten
Salt and pepper to taste
For the Meatballs: Pre-heat oven to 350 degrees Fahrenheit.
Add all meatball ingredients together in a bowl and mix well. Shape the meat mixture into small meatballs, and place them onto a baking sheet. (I prefer the meatballs to be on the smaller size, but you can make them any size you’d like). Place the meatballs in the oven for approximately 15 minutes, until cooked thru and just slightly browned (you can also cook them directly in the soup, but baking first is my personal preference)
For the Soup:
In the meantime, for the soup, heat the olive oil over medium-low heat in a large pot.
Add the onion, carrot, and celery and sauté until softened, 4 to 5 minutes.
Add chicken broth and bring to a boil.
Add the beans, spinach or escarole to the soup and continue to cook for another 15 minutes.
Add the pasta to the simmering broth and cook until the pasta is tender.
Then add the meatballs to the soup and simmer for 1 minute. (Unless cooking in the soup then allow about 15 more minutes to cook)
Mix beaten egg with 2 Tablespoons grated cheese and swirl into hot soup. After a minute Taste and season with salt and fresh ground pepper. Enjoy!!!!