FOR THE MEATBALLS- Add beef and pork to a large mixing
bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1
t salt and 1/4 t pepper. Gently toss and break up mixture with
hands to evenly coat and distribute. Shape mixture into very
small meatballs, about 3/4 inch to 1 inch and transfer to large
plate. Heat 1 T olive oil in a large non-stick skillet over medium-
high heat. Add half of the meatballs and cook until browned,
turning occasionally to brown on 2 or 3 sides about 4 minutes
total. Use crispies in final broth. Transfer meatballs to a plate
line with paper towels while leaving oil in skillet. Repeat
process with remaining meatballs (note that they won't be
cooked through at this point, they'll continue to cook through in
the soup.)
FOR THE SOUP- While meatballs are browning, heat 1 T olive
oil in a large pot over medium-high heat. Add carrots, onions
and celery and salute until veggies have softened, about 6-8
minutes, add garlic and salute 1 minute longer. Pour in chicken
broth, season soup with salt and pepper to taste and bring
mixture to a boil. Add in pasta and meatballs, reduce heat to
light boil. Cover and cook, stirring occasionally until pasta is
tender and meatballs have cooked through, about 10 minutes,
while adding in spinach during the last minute of cooking. Serve
warm, sprinkle each serving with parmesan cheese.
Use a french loaf and grind up a slice in a food processor to find
crumbs.
I cook an entire chicken for the broth, reserving that meat, and
still had to supplement
Originally Submitted
1/17/2020
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