Italian Wedding Soup Recipe

Ingredients:

• 1 lb ground beef or Italian sausage
• 2/3 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 8 cups chicken broth
• 1 cup small pasta (e.g., acini di pepe or orzo)
• 4 cups fresh spinach or kale, chopped
• Extra grated Parmesan cheese for serving

Instructions:

1. Make the Meatballs:
   • In a bowl, combine ground meat, breadcrumbs, Parmesan, garlic, parsley, egg, salt, and pepper. Mix well and form into small, bite-sized meatballs.
2. Brown the Meatballs:
   • In a large pot or Dutch oven, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the pot and set aside.
3. Sauté Vegetables:
   • In the same pot, add a bit more oil if needed, then add onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5 minutes.
4. Simmer the Soup:
   • Pour in the chicken broth and bring to a boil. Add the pasta and simmer for about 10 minutes, or until the pasta is almost tender.
5. Add Greens and Meatballs:
   • Add the chopped spinach or kale and the browned meatballs back into the pot. Simmer for an additional 5 to 10 minutes, or until the meatballs are cooked through and the greens are wilted.
6. Serve:
   • Check for seasoning and adjust with salt and pepper if necessary. Serve hot, sprinkled with extra grated Parmesan.

This soup is nourishing and fills the kitchen with a delightful aroma, making it a wonderful dish to share with family and friends. Enjoy cooking and warming up with a bowl of this delicious soup!