Name: Italian Wedding Soup
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Ingredients: 0.5 pound ground beef; 0.5 pound ground pork; ⅓ cup Italian-style breadcrumbs; 1 large egg; ¼ cup grated Parmesan cheese (for the meatballs); 2 tablespoon fresh parsley (finely chopped); 1 clove garlic clove (grated); ½ teaspoon kosher salt; ¼ teaspoon black pepper; 1 tablespoon olive oil; 1 medium yellow onion (diced); 2 medium carrots (diced); 2 celery ribs (diced); 2 clove garlic cloves (minced); 8 cup low-sodium chicken broth; ¾ cup acini di pepe pasta (or orzo); 4 cup baby spinach (or chopped escarole); ¼ cup grated Parmesan cheese (for serving)

Instructions

Make the meatballs
Make the meatballs:
In a bowl, gently mix ½ pound ground beef, ½ pound ground pork, ⅓ cup breadcrumbs, 1 egg, ¼ cup Parmesan, 2 tablespoons parsley, 1 grated garlic clove, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Roll into about 36 meatballs, each about 1 inch wide, and set them on a plate.
Sauté
Sauté:
Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery ribs and cook for 6 minutes, then add 2 minced garlic cloves for 30 seconds.
Cook the meatballs
Cook the meatballs:
Add 8 cups chicken broth and bring to a boil. Gently drop in the meatballs, reduce to a simmer, and cook for 8 minutes, until they float and are cooked through.
Pasta and spinach
Pasta and spinach:
Stir in ¾ cup acini di pepe and simmer for 8 to 9 minutes, until tender. Add 4 cups baby spinach and stir for 1 minute, until wilted. Taste and adjust the salt.
Serve
Serve:
Ladle the Italian wedding soup into bowls and sprinkle each with grated Parmesan from the ¼ cup.

Tips

Wet your hands with cold water while rolling the meatballs so the mixture doesn't stick. Keep the soup at a gentle simmer after adding the meatballs so they hold their shape. For a shortcut, use 1 pound store-bought mini meatballs and simmer them for 10 minutes.

Storage

Store leftover soup in the refrigerator for up to 4 days, adding broth when reheating since the pasta absorbs liquid. Freeze uncooked meatballs on a sheet pan, then transfer to a bag for up to 3 months.