Italian Wedding Soup

Ingredients

• 1 pound ground beef
• 1/2 cup Italian breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 cups chicken broth
• 2 cups chopped spinach
• 1 cup ditalini pasta
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil

Instructions

1. Combine ground beef, breadcrumbs, Parmesan cheese, egg, 1 minced garlic clove, salt, and pepper in a bowl. Mix gently and form into 1-inch meatballs.
2. Heat olive oil in a large pot over medium-high heat. Add meatballs and brown on all sides, about 5-7 minutes. Remove and set aside.
3. In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened.
4. Add remaining garlic and Italian seasoning, cook for 1 minute until fragrant.
5. Pour in chicken broth and bring to a boil.
6. Add meatballs back to the pot and reduce heat to simmer for 10 minutes.
7. Stir in ditalini pasta and cook for 8-10 minutes until tender.
8. Add spinach and cook for 2-3 minutes until wilted.
9. Taste and adjust seasonings as needed. Serve hot.

Notes

• Use a large soup pot (at least 6-quart capacity) to prevent boiling over
• Gently mix meatball ingredients to keep them light and fluffy
• Brown meatballs in batches if needed to avoid overcrowding the pan
• For easier serving, form meatballs ahead and refrigerate for up to 4 hours before cooking
• Fresh spinach can be replaced with frozen spinach; thaw and squeeze out excess moisture before adding
• This soup stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months
• Add pasta last to prevent it from becoming mushy if reheating leftovers