Wedding Soup

Wedding Soup

INGREDIENTS

  • 1 small onion grated
  • 1/3 cup chopped fresh Italian parsley
  • 1 large egg
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 slice white bread crusts trimmed, grated or shredded
  • 1/2 cup grated Parmesanoptional
  • 8 oz lean ground beef
  • 8 oz ground pork
  • 12 cups chicken broth
  • 1 box frozen chopped spinach
  • approx 6-8 oz of Acini de Pepe or other tiny pasta
  • 2 tbsp parmesan optional

INSTRUCTIONS

  1. 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.
  2. 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.
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