Italian Wedding Soup

Preheat oven to 350ºF. Line a sheet pan with parchment paper.

Place all the meatball ingredients in a bowl and combine gently. Drop 1 -1 1/4″ meatballs onto the prepared sheet pan; you will have about 40 meatballs. (They will be gooey and don’t have to be perfectly round.) Bake 30 minutes or until cooked through and lightly browned. Set aside.

While meatballs are cooking, prepare the soup. Heat the olive oil over medium low heat in a large pot. Add the onion, carrots and celery and saute until soft, stirring occasionally, about 5 minutes. Add the stock and wine and bring to a boil. Add the star pasta to the simmering broth and cook until the pasta is tender, about 6 minutes. Add the dill and then the meatballs; simmer for 1 minute. Season with salt and pepper. Stir in the spinach and cook until spinach is just wilted, about 1 minute.

To serve, ladle into soup bowls and garnish with Parmesan cheese. Serve with a nice fresh bread or focaccia. If this soup sits for any length of time, the pasta will absorb a lot of the liquid and you will have to add more stock.

Recipe from Barefoot Contessa’s Back To Basics.