Tuscan Wedding Soup

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Ingredients

• Lean ground beef:

• Ground pork:

• Fresh bread crumbs:

• Parsley:

• Oregano:

• Parmesan:

• Egg:

• Salt and black pepper:

• Olive oil:

Method

Make the mini meatball mixture:

1. Add beef and pork to a large mixing bowl.

2. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper.

3. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.

Cooking

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Brown meatballs in batches:

Heat olive oil in a large non-stick skillet over medium-high heat.

Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total.

Transfer meatballs to a plate lined with paper towels while leaving oil in skillet.

Repeat process with remaining meatballs (note that meatballs won’t be cooked through at this point, they’ll continue to cook through in the soup).

Saute vegetables:

While meatballs are browning, heat olive oil in a large pot over medium-high heat.

Add carrots, onions and celery and saute until veggies have softened about 6 – 8 minutes, add garlic and saute 1 minute longer.

Add broth, pasta and meatballs:

Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Stir in pasta and meatballs, reduce heat medium low.

Simmer soup: Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes.

Finish with spinach and parmesan:

Add in spinach during the last minute of cooking. Serve warm, sprinkle each serving with parmesan cheese.

Boost flavor: For the absolute best flavor use homemade chicken stock. If you have a parmesan rind on hand you can simmer that with the soup for added flavor. You can also add fresh basil to the soup if you want more herby flavor

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