Italian Wedding Soup
Author: 
Recipe type: Worknight Dinners, Weekend Cooking
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • For the meatballs:
  • 1½ pound O Organics Grass Fed Ground Beef
  • ¼ cup fresh white bread crumbs
  • 2 teaspoons minced garlic (2 cloves)
  • 2 tablespoons chopped fresh parsley
  • ½ cup freshly grated Pecorino Romano
  • 2 tablespoons milk
  • 1 large egg, lightly beaten
  • Kosher salt and freshly ground black pepper
  • For the soup:
  • 2 tablespoons olive oil
  • 1 cup minced onion, minced onion
  • 1 cup diced O Organics carrots
  • 1 cup diced celery
  • 10 cups homemade chicken stock
  • ½ cup dry white wine
  • 1 cup small pasta such as ditalini or orzo
  • 12 ounces O Organics baby spinach
Instructions
  1. Make the meatballs: preheat oven to 350 degrees F. In a large bowl, combine the ground beef, bread crumbs, garlic, parsley, cheese, milk, egg, salt and pepper. Mix with a fork or wooden spoon and mix until combined. Using a teaspoon drop small 1-inch meatballs onto a baking tray lined with parchment paper. Bake 25 minutes or until cooked through.
  2. Meanwhile, heat the olive oil over medium-low heat in a soup pot or Dutch oven. Add the onion, carrots and celery and sauté until softened, 5-6 minutes. Stir occasionally and when onions are softened, add chicken stock and wine. Bring to a boil and add pasta, then cook for 6-8 minutes. Add meatballs, fresh spinach and salt and pepper to taste.
  3. Serve immediately and garnish with extra grated parmesan and extra parsley, as desired.
Recipe by In Good Taste at https://ingoodtaste.kitchen/italian-wedding-soup/