Italian Wedding Soup is made with delicious meatballs of pork and beef, onions, carrots, celery, garlic, spinach and pasta in a deliciously seasoned broth.
Preparation:
To cook:
Level: Easy
Serves: 6
Ingredients
- 1-¼ pound Mixed Ground Pork And Beef
- ½ cups Breadcrumbs
- 1 tbsp Dried parsley
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 big egg
- ½ cups Grated parmesan cheese
- 1 Medium sweet onion, diced
- 2 Large carrots, diced
- 2 rods Celery, diced
- 3 cloves minced garlic
- 1 tbsp Dried parsley
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 8 cups Low sodium chicken broth
- 1 cup Acini Di Pepe
- 4 cups baby spinach
Preparation
In a bowl, combine the ground pork, beef, breadcrumbs, parsley, basil, oregano, egg and Parmesan. Shape into 3/4 inch balls. Brown in a skillet over medium heat. Remove from skillet and plate.
In the same skillet over medium heat, add the onion, carrots and celery. Cook until the vegetables are slightly softened, about 5 minutes. Add the garlic, parsley, basil and oregano and cook for 1 minute. Add the cooked vegetables to a thick pot or Dutch oven. Add the chicken broth and bring to a low boil.
Add the acini di pepe and cooked meatballs. Bake 15 minutes or until pasta is tender. Add the spinach at the last minute of cooking.
