1 bay leaf, 1/2 teaspoon salt, 1/4 teaspoon white pepper
1 cup small pasta such as dittalini
4 oz fresh spinach, stems trimmed and roughly chopped (about 3 packed cups)
Parmigiano Reggiano, for serving
Instructions
Make the meatballs- Preheat the oven to 350°F. Line
a baking sheet with aluminum foil and set an oven-
proof roasting rack over top. Spray the rack
generously with nonstick cooking spray.
In a large bowl, beat the egg with the chives,
sage and garlic. Add the remaining meatball
ingredients and mash with your hands until evenly
combined. Roll the mixture into tablespoon-size
balls, about 1-inch in diameter (it will make
approximately 50 meatballs), and place on the
prepared rack. Bake for 15 to 18 minutes, or until
lightly browned and cooked through. Set aside.
Meanwhile, start the soup. In a large soup pot or
Dutch oven over medium heat, heat the olive oil.
Add the onions, carrots, and celery and cook,
stirring frequently, until the vegetables are
softened, about 8 minutes. Add the chicken broth,
beef broth, water, wine, bay leaf, salt and pepper
and bring to a boil. Add the pasta and cook,
uncovered, at a gentle boil until the pasta is al
dente, 8 to 10 minutes (or according to package
directions). Taste the soup and adjust the
seasoning, if necessary. Reduce the heat to low
and add the spinach and meatballs. Simmer for a
few minutes, until the spinach is wilted and the
meatballs are warmed through. Ladle into bowls and
serve with grated Parmigiano Reggiano.
Freezer-Friendly Instructions- The soup can be
frozen for up to 3 months but wait until you
reheat the soup to add the pasta. Defrost the soup
in the refrigerator for 12 hours and then reheat
it on the stovetop over medium heat until
simmering, add the pasta, and cook until the pasta
is tender.
Serving
Suggestions
Calories- 359
Originally Submitted
2/12/2022
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