3/4c acini de pepp pasta, uncooked (or any pasta),
4c fresh spinach.
Gently combine the meatball ingredients, don’t
overwork the meat.
Heat olive oil in a large soup pot over medium-
high heat.
Spoon meatballs about 3/4 in into the pot. Brown
the meatballs in batches for about 2 minutes. The
middle of the meatballs will finish cooking in the
soup. Remove and set aside.
Add the onions, carrots, and celery and soften
over medium heat for 6 minutes, until softened.
Add a splash of olive oil during cooking if
needed. Add the garlic and Italian seasoning and
cook for 1 minute.
Add the chicken broth. Bring to a boil, then
reduce to a simmer.
Add the cooked meatballs and simmer gently while
you boil the pasta separately until al dente.
Drain once cooked through and add the pasta to
serving bowls. (Otherwise the pasta tends to
absorb the broth during storage. If you don't
anticipate leftovers, you can cook the pasta in
the soup or add the cooked pasta to the pot of
soup.)
Stir in the spinach and cook until wilted, about 2
minutes.
Ladle the soup into serving bowls and garnish with
freshly grated Parmesan cheese and parsley. Serve!
Originally Submitted
11/6/2024
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