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Italian Wedding Soup
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Description
This soup is a wonderful union of flavours.
Ingredients
- FOR THE MEATBALLS:
- 1 whole Egg
- ¼ cups Grated Parmesan Cheese
- ¼ cups Dry Bread Crumbs
- ¼ cups Milk
- 1 clove Garlic, Minced
- ¼ teaspoons Black Pepper
- ⅛ teaspoons Nutmeg
- ½ pounds Lean Ground Beef
- _____
- FOR THE SOUP:
- 1 Tablespoon Olive Oil
- ½ cups Diced Onion
- ½ cups Diced Carrot
- ½ cups Diced Celery
- 6 cups Chicken Stock
- ¼ cups Finely Chopped Fresh Parsley
- ¼ teaspoons Dried Oregano
- ¼ teaspoons Black Pepper
- ½ cups Very Small Pasta, Such As Acini Del Pepe
- 3 cups Chopped Fresh Spinach
- ¼ cups Grated Parmesan Cheese
Preparation
Preheat oven to 350ºF.
For the meatballs, combine egg, parmesan cheese, bread crumbs, milk, garlic, pepper and ground nutmeg. Mix well. Add ground beef; combine. Roll into 1/2-inch meatballs. Place on greased baking sheets with sides. Bake in the oven for 10 minutes.
While meatballs are cooking, heat olive oil in a Dutch oven on medium heat. Add onions, carrots and celery. Cook for 5–10 minutes until onion is softened. Add chicken stock, chopped parsley, oregano and pepper. Bring to a boil.
Add pasta and meatballs. Cook for 10–12 minutes, stirring occassionally, until pasta is tender but firm.
Add spinach and cheese. Heat and stir until spinach is wilted and the chees is melted.
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