A delicious Italian Wedding soup recipe containing pasta, mini meatballs, spinach, and a flavorful broth.
1small onion, grated
1/3cupchopped fresh Italian parsley
1slicewhite bread, crusts trimmed, grated or shredded
1/2cupgrated Parmesan, optional
8ozlean ground beef
10ozfrozen chopped spinach
approx 6-8 oz of Acini de Pepe or other tiny pasta*
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Then add the cheese, beef, and pork. Shape the meat mixture into meatballs, and place on a baking sheet. I prefer the meatballs to be on the smaller side, but you can make them any size you want.
To make the soup: Bring the broth and frozen spinach to a boil in a large pot. Add the meatballs (uncooked) and simmer for a few minutes, stirring occasionally to make sure they don't stick. Add the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked (approx 20 minutes). Season with salt and pepper if needed. Sprinkle with parmesan cheese before serving, if you wish.
*I use about 8 oz, but we like a lot of pasta in our soup, so use less if you'd prefer it more brothy.