Italian Wedding Soup
Ingredients
The meatballs
-
8
oz
lean ground beef
-
8
oz
lean ground pork
-
2
shallots
minced (or use a small onion)
-
1
clove
garlic, minced
-
1
large
egg
-
½
cup
freshly grated Parmesan cheese
-
3-4
tbsp
finely chopped fresh parsley
-
1
tsp
salt
-
½
tsp
ground black pepper
The soup
-
8
cups
chicken broth
-
4
cups
water
-
1¼
cups
Acini de Pepe (or other small pasta)
-
8
oz
fresh spinach, coarsely chopped
Optional garnish
-
to taste
Grated Parmesan cheese
Instructions
- Combine all meatball ingredients in a large mixing bowl and mix until well combined.
- Form the mixture into miniature meatballs, using about half a teaspoon of meat per meatball, and place them on a baking sheet.
- In a large pot, combine chicken broth and water and bring to a boil.
- Add the meatballs to the boiling broth and cook for about 5 minutes until they float to the surface.
- Add the pasta and cook on a slow boil for 20 to 25 minutes until the pasta is cooked to your liking.
- Stir in the chopped spinach and let the soup rest for about 2 minutes until the spinach wilts.
- Serve hot, sprinkled with grated Parmesan cheese if desired.
Nutrition Facts (estimated)
Servings
4
Calories
359
Total fat
20g
Total carbohydrates
11g
Total protein
32g
Sodium
2647mg
Cholesterol
125mg
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