italian wedding soup

Ingredients italian wedding soup

1 For the meatballs
3/4 lb ground beef
3/4 lb ground pork
2/3 cup bread crumbs
4 clove gatlic minced
1 1/2 tsp oregeno
1 1/2 tsp basil
2 tsp parsley
1/4 cup parmesan cheese
3 tbsp milk
Soup
2 tbsp olive oil
1 cup minced yellow onion
1 cup diced onion
3/4 cup diced celery
10 cup chicken stock
1/2 cup white wine
1 1/2 cup Ditalini or other small pasta
6 oz baby spinach washed and trimmed

how to make italian wedding soup

Preheat oven to 350° combine meatball ingredients in a bowl and stir gently with a fork. Form into 1 inch meatballs, place the meatballs on a baking sheet lined with foil and bake meatballs for 25 minutes until cooked through and lightly browned.

In the meantime for the soup heat the olive oil over medium-low heat in a large Dutch oven add the onion, carrots and celery and salt until softened 5 to 6 minutes. Stirring occasionally add the chicken stock and wine and bring to a boil .Add the pasta to the simmering broth and cook for 6 to 8 minutes until the pasta is tender. Add the meatballs to the soup and simmer for one minute. Stir in the fresh spinach and cook for 1 minute until the spinach is just wilted. Served hot.