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Italian Wedding Soup
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Description
Italian Wedding Soup is made with delicious pork and beef meatballs, onions, carrots, celery, garlic, spinach and pasta in a deliciously seasoned broth.
Ingredients
- 1-¼ pound Mixed Ground Pork And Beef
- ½ cups Bread Crumbs
- 1 Tablespoon Dried Parsley
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 1 Large Egg
- ½ cups Shredded Parmesan Cheese
- 1 Medium Sweet Onion, Diced
- 2 Large Carrots, Diced
- 2 stalks Celery, Diced
- 3 cloves Garlic, Minced
- 1 Tablespoon Dried Parsley
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 8 cups Low Sodium Chicken Broth
- 1 cup Acini Di Pepe
- 4 cups Baby Spinach
Preparation
In a bowl, combine ground pork, beef, bread crumbs, parsley, basil, oregano, egg and Parmesan cheese. Shape into 3/4-inch balls. Brown in skillet over medium heat. Remove from skillet and plate.
In same skillet over medium heat, add onion, carrots and celery. Cook until vegetables are slightly softened, about 5 minutes. Add garlic, parsley, basil and oregano and cook for 1 minute. Add cooked vegetables to heavy stockpot or Dutch oven. Add chicken broth and bring to low boil.
Add acini di pepe and cooked meatballs. Cook for 15 minutes or until pasta is tender. Add spinach last minute of cooking.
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