Italian Wedding Soup
A comforting soup with some tasty little meatballs.
Ingredients
Meatballs
- 1 large Egg
- ¾ cup freshly grated Parmigiano-Reggiano cheese
- ½ cup seasoned bread crumbs
- 1 small onion diced
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 pounds ground beef
Broth
- 2 quarts chicken broth
- ⅓ cup chopped spinach fresh or frozen works
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
Pasta
- ½ box medium size pasta shells, orecchiette. I even like orzo in mine.
Instructions
Pasta
- Cook your pasta separately and add it at the very end along with the meatballs.
Meatballs and Soup
- Combine the first 7 ingredients in a medium bowl and add the ground beef, mix till combined, try not to overmix/work the beef. Shape into 1 inch balls. I do a tester by making one little patty and frying it up to make sure it tastes good. You don't want to make all the meatballs and not have them taste to your liking.
- In a Dutch oven or similar pan cook the meatballs over medium heat till cooked. No need to brown them like I did unless you want to. It does change the taste of the soup and a little more depth but entirely your choice! In the same pan, drain the fat add the broth, spinach, onion powder, parsley simmer uncovered for 5 minutes or so. Add the meatball and pasta heat through and serve.