Ítalían Weddíng Soup

The BEST Ítalían Weddíng Soup! Fílled wíth homemade browned meatballs, fresh veggíes and tíny bíts of pasta. Total comfort food any day of the year!

Íngredíents:

Meatballs

·         8 oz lean ground beef

·         8 oz ground pork

·         1/2 cup fresh hearty whíte bread crumbs*

·         1/4 cup chopped fresh parsley

·         1 1/2 tsp mínced fresh oregano

·         1/2 cup fínely shredded parmesan

·         1 large egg

·         Salt and freshly ground black pepper

·         1 Tbsp olíve oíl

Soup

·         1 Tbsp olíve oíl

·         1 1/4 cups 1/4-ínch díced carrots

·         1 1/4 cups díced yellow oníon

·         3/4 cup 1/4-ínch díced celery

·         4 cloves garlíc , mínced (1 1/2 Tbsp)

·         5 (14.5 oz) cans low-sodíum chícken broth

·         1 cup dry acíní de pepe or orzo pasta**

·         6 oz fresh spínach , chopped

Fínely shredded parmesan , for servíng

Ínstructíons:

For the meatballs:

1.    Add beef and pork to a large míxíng bowl. Add ín bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper. Gently toss and break up míxture wíth hands to evenly coat and dístríbute. Shape míxture ínto very small meatballs, about 3/4 ínch to 1 ínch and transfer to a large plate.

2.    Heat 1 Tbsp olíve oíl ín a large non-stíck skíllet over medíum-hígh heat. Add half of the meatballs and cook untíl browned, turníng occasíonally (to brown on 2 or 3 sídes), about 4 mínutes total. Transfer meatballs to a plate líned wíth paper towels whíle leavíng oíl ín skíllet. Repeat process wíth remaíníng meatballs (note that meatballs won't be cooked through at thís poínt, they'll contínue to cook through ín the soup).

For the soup:

3.    ......

for complete recipe click here

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