Italian Wedding Soup
Yields 8 Servings
Ingredients
Meatballs:
- 1 lb (97%) lean ground beef
- ½ cup onion, minced
- ¼ cup parmesan cheese, grated or shredded
- ⅓ cup bread crumbs
- 1 tsp salt
- ¼ tsp ground black pepper
- 1 tsp garlic powder
- 1 Tbsp Italian seasoning
- 1 large egg
Soup:
- 2 quarts (8 cups) chicken broth,
- 1 tsp onion powder
- 1 tsp garlic powder
- ¾ tsp ground black pepper
- ½ tsp salt
- 1 cup acini di pepe, (tiny round pasta)
- 2 Tbsp fresh Italian parsley, (or 1 1/2 tsp dried parsley)
- 1 cup loosely packed spinach, thinly sliced
Instructions
- In a large bowl, combine all the ingredients for the meatballs. Shape into 1" balls. I used my teaspoon measuring spoon to make them nice & small. Round the balls in your palms to create a nice round meatball.
- In a large stock pot or dutch oven, brown meatballs. (If you aren't using lean beef, you will want to do this in small batches & drain the fat off.) Add the broth, onion powder, garlic powder, ground black pepper & salt. Bring to a boil. Reduce heat & simmer, uncovered for 5 minutes.
- Add acini di pepe pasta to the soup. Cook 10 minutes or according to package directions. Add fresh parsley & spinach just before serving. Stir well & serve hot.