Italian Wedding Soup with Tiny Meatballs and Spinach

Italian Wedding Soup with Tiny Meatballs and Spinach is a beloved Italian dish that offers a comforting blend of flavors and textures. The savory meatballs, tender spinach, and rich broth come together to create a nourishing soup that is both hearty and enjoyable. This dish is great for a cozy dinner or a warming lunch on a brisk day. The recipe provides clear steps to craft tender meatballs and perfectly simmered ingredients, ensuring a warm and delightful meal.

Ingredients

• 1/2 lb ground beef
• 1/2 lb ground pork
• 1/2 cup breadcrumbs
• 1/4 cup parmesan cheese, grated
• 1/4 cup parsley, chopped
• 1 whole egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 cups chicken broth
• 2 cups spinach, chopped
• 1/2 cup acini di pepe pasta

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine the ground beef, ground pork, breadcrumbs, parmesan cheese, parsley, egg, salt, and pepper. Mix until well combined.
3. Shape the mixture into tiny meatballs and place them on a baking sheet. Bake for 15-20 minutes until cooked through.
4. In a large pot, bring the chicken broth to a simmer over medium heat.
5. Add the spinach and acini di pepe pasta to the broth, stirring occasionally, and cook for 10 minutes until the pasta is al dente and the spinach is tender.
6. Add the baked meatballs to the pot and simmer for an additional 5 minutes to let the flavors meld together.
7. Ladle the soup into bowls and serve immediately.

Keywords: Lunch, Hearty, Traditional

Spice Rack: Salt, Black Pepper, Parsley

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