Italian Wedding Soup

Making the meatballs is a labor of love. But I promise, it's worth it. This soup also stores great in the fridge for leftovers.
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Ingredients  

  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1 1/2 tsp dried oregano
  • 1/4 cup parsley chopped
  • 1/2 cup shredded parmesan plus more for serving
  • 3/4 cup celery finely chopped
  • 1 cup carrots finely chopped
  • 1 cup yellow onion finely diced
  • 2 tbsp minced garlic
  • 2 1/.2 cup spinach roughly chopped
  • 1 cup acini de pepe
  • 6 cups chicken broth

Instructions 

  • In a large bowl, combine pork, beef, breadcrumbs, oregano, parsley, egg, parmesan. salt and pepper. Roll into small, bit sized balls.
  • Heat a pain over medium high. Add a drizzle of olive oil. Add meatballs. Brown on all sides for 5-6 minutes. They do not have to be cooked all the way through, they will finish cooking in the soup.
  • Once browned, pour meatballs onto a plate lined with paper towel.
  • In a large pot with a lid over medium high heat, add a drizzle of olive oil.
  • Add onion, celery, and carrots. Saute 7-8 min.
  • Add minced garlic and chicken broth. Season with salt and pepper. Bring to a simmer. Add in pasta and browned meatballs.
  • Turn heat to low, cover, and cooke 13-15 min.
  • Uncover and add spinach. Cook additional 3-4 minutes.

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