Italian Wedding Soup

Author: Sistersnacking

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Italian Wedding Soup

Prep time: 45 MinCook time: 1 HourTotal time: 1 H & 45 M

There is nothing better than a cozy bowl of soup and this is one of our dad’s favorites…Italian wedding soup. It has everything from mini homemade meatballs, tons of veggies, and little noodles you can enjoy in each bite. Hope you try this and let us know what you think!

Ingredients

• 1 lb grass fed ground beef or turkey (we used meat from Force of Nature, order with our code Sistersnacking for 10% off)
• 3 cloves garlic, 1 grated & 2 minced
• 1 egg
• 3 tbsp chopped fresh parsley plus more of serving
• 1/4 cup breadcrumbs
• 3 tbsp whole milk
• Pinch of garlic powder, onion powder, dried thyme
• 1/3 a cup grated parmesan reggiano
• 1/2 an onion, diced
• 2-3 whole carrots, diced
• 2-3 stalks celery, diced
• Fresh thyme, optional
• 2 bay leaves, optional
• 1 parmesan rind, optional
• Cracked pepper and salt
• 2 tbsp olive oil
• 1 32 oz. box of Chicken bone broth
• 1 tbsp boullion
• Salt & Pepper
• 1 cup dry Acini Di Pepe pasta
• 2 cups uncooked fresh spinach

Instructions

1. Start by making your mini meatballs - combine ground beef, 1 clove grated garlic, egg, parsely, breadcrumbs, milk, parm, dried herbs, and salt & pepper and mix thoroughly, then roll into mini meatballs - the smaller the better
2. Heat a pan on medium to high heat and add 1 tbsp of olive oil, cook meatballs in batches making sure to brown all sides, set aside on a paper towel
3. Now chop all your veggies…onions, carrots, celery, and 2 garlic cloves
4. Heat the other tbsp of olive oil in your soup pan and add your veggies and cook until softened, 5 minutes or so
5. Add the chicken broth and then refill the 32 oz. box with water, top with chicken boullion, fresh thyme, bay leaves, and parmesan rind and let simmer for 20 minutes or so
6. Add browned mini meatballs and 1 cup uncooked pasta and remove the thyme sprigs, bay leaves, and rind - bring up to a low simmer to cook pasta
7. Once the pasta is almost cooked add in spinach to wilt, be sure to taste for seasoning and salt accordingly
8. Top with fresh parmesan reggiano, cracked pepper, and olive oil to serve!