INGREDIENTS

Meatballs:

  • 1/2 lb. ground chuck

  • 1/4 cup Italian panko bread crumbs

  • 2 Tbsp. parmesan cheese

  • 1 Tbsp. chopped fresh parsley

  • 1 garlic clove minced

  • 2 Tbsp. milk

  • 1 egg beaten

  • 1 tsp. kosher salt

  • 1/2 tsp. ground black pepper

  • 1 1/2 tsp. Italian seasoning

  • Soup:

  • 2 Tbsp. olive oil

  • 1 cup yellow onion finely chopped

  • 1 cup carrots finely chopped

  • 1 cup celery finely chopped

  • 3 garlic cloves minced

  • 7 cups chicken stock

  • 1/4 cup fresh dill chopped

  • 1 tsp. oregano

  • 1 tsp. kosher salt

  • 1/2 tsp. ground black pepper

  • 1/2 cup acini di pepe

  • 2 cups fresh spinach leaves, rinsed, stems removed and julienned

  • 1/4 cup parmesan cheese

Italian Wedding Soup

Prep Time	
 Cook Time	
 Passive Time

Servings

INSTRUCTIONS

In a medium bowl, combine all meatball ingredients and mix thoroughly.

  1. Form meatballs using a small scoop. Place on a parchment-lined baking sheet. Place in refrigerator.

  2. Heat olive oil over medium heat in a large pot. Add the onions, carrots, celery and garlic and cook, covered until soft, 10 minutes.

  3. Add chicken stock, dill, oregano, salt and pepper and bring to a boil, reduce heat to a low boil, and cook uncovered for 10 minutes.

  4. Add acini di pepe and continue to cook for 6 minutes until pasta is tender.

  5. Drop the meatballs into the soup and continue to cook for 4 minutes, until the meatballs float.

  6. Add spinach and parmesan and cook for an additional 2 minutes.

  7. Serve immediately.