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Cozy Mini Meatball Italian Wedding Soup

Serves 8
facebook.com

Cozy Mini Meatball Italian Wedding Soup

facebook.com
Serves 8

Directions

  1. 1Add all meatball ingredients to a large bowl and mix to incorporate everything well.
  2. 2Form mini meatballs (about 1 tsp of meat mixture) and line them up on a plate. You will get 40-50 meatballs.
  3. 3Heat a large non-stick skillet over medium heat.
  4. 4Add the meatballs and brown on all sides, then remove from heat (not fully cooked through is ok!).
  5. 5In a large soup pot, add the olive oil, and once hot, add the onions, carrots, celery and garlic.
  6. 6Cook for about 6-7 minutes and then add in the pasta.
  7. 7Mix for 1-2 minutes to toast the pasta.
  8. 8Pour in the white wine to deglaze the pot, scraping up the goodness from the bottom of the pan.
  9. 9Add the broth and lemon juice, and the meatballs to the pot.
  10. 10Bring to a gentle boil, then reduce heat to low.
  11. 11Add the spinach and allow to cook for 15 minutes so the flavors soak in and the spinach wilts.
  12. 12Divide between bowls and serve with extra cheese and lemon juice on top.

Ingredients

  • 1 lb ground beef
  • 0.5 lb mild Italian sausage
  • 0.75 cup panko breadcrumbs
  • 2 eggs
  • 0.75 cup parmigiano reggiano cheese, finely grated
  • 0.33 cup italian parsley, finely chopped
  • 2 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 2 tb olive oil
  • 1 small yellow onion, finely diced
  • 3 celery stalks, finely chopped
  • 3 carrots, finely chopped
  • 5 cloves garlic, mashed
  • 0.75 cup mini pasta of choice
  • 0.33 cup white wine
  • 6.5 cups chicken broth
  • 1 lemon, juiced
  • 3 cups fresh spinach
  • 2 bay leaves

Equipment

large bowlplatelarge non-stick skilletlarge soup potwooden spoonserving bowls

Tips

  • This soup freezes well.

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