Italian Wedding Soup

By linedancer

Italian Wedding Soup is very tasty and will warm you up on a chilly night.

Ingredients

• MEATBALLS
• 1/2 pound ground beef, thawed
• 1/4 cup onion, chopped
• 1 clove garlic, peeled and minced
• 2 tablespoon parmesan cheese, grated
• 1/2 teaspoon salt
• 1 Tbsp plain bread crumbs
• 1/2 teaspoon dried basil
• 3/4 teaspoon dried parsley
• 1 egg
• SOUP
• 1 tablespoon butter
• 1/2 cup onion, chopped
• 1/2 cup carrot, peeled and sliced into coins
• 2 cloves garlic, peeled and minced
• 8 cups chicken broth
• Salt and pepper for seasoning
• 1/2 cup acini di pepi can use orzo
• 10 ounces frozen spinach, thawed

Details

Adapted from sphotos-a-atl.xx.fbcdn.net

Preparation

Step 1

MEATBALLS

In a large bowl, mix together the beef, onion, garlic, cheese, salt, bread crumbs, basil, parsley, and egg until combined. Shape into tiny bite-sized meatballs, roughly 1/2 inch in diameter. Place onto cookie sheets (or plates) and refrigerate until ready to use*. Refrigerating will keep them from falling apart in the soup.

SOUP
In a large stock pot, melt the butter. Add the onion, carrots, and garlic and cook until tender but not too soft, about 5 minutes. Add 6 cups of chicken broth and bring to a boil. Turn down the heat to simmer, cover, and cook for 30 minutes. Taste and add salt and pepper as needed.

Drop in the meatballs and cook 7 minutes (longer if frozen*). Add acini di pepi and cook 5 minutes then add spinach. Cover and simmer for 30 minutes. If you need more broth, add the remaining 1-2 cups.

NOTES
If you are not going to use the meatballs the same day you make them, cover them until you are ready. You can even freeze and drop them frozen into the soup. Just add a few more minutes to the cooking time.