ITALIAN WEDDING SOUP RECIPE - (4.5/5)

Italian Wedding Soup Recipe - (4.5/5) image

Provided by linedancer

Number Of Ingredients 19

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

Steps:

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.