Italian Wedding Soup

Italian Wedding Soup (It's Not My Best)

Ingredients

Meatballs

1 lb ground pork

1 egg, beaten

1/2 cup Italian breadcrumbs,

¼ cup Parmesan cheese, grated

3 cloves garlic, minced

1/3 cup fresh parsley, finely chopped

¾ teaspoon salt

Soup

1 yellow onion, diced

1 medium carrot, diced

2 celery ribs, diced

3 cloves garlic, minced

1 tbsp butter

8 oz assorted mushrooms, sliced

4 cups chicken broth

2 tsp Italian seasoning

1/2 cup pastina, uncooked

2-3 cups fresh spinach

Salt/pepper, to taste

Preparation

1. Gently combine the meatball ingredients. Roll into 3/4-inch balls. Heat olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes. The middle of the meatballs will finish cooking in the soup. Remove and set aside.

2. Add the onions, carrots, celery, and butter, and soften over medium heat for 6 minutes. Add the mushrooms, garlic, and Italian seasoning and cook for 1 minute more. Add the chicken broth. Bring to a boil, then reduce to a simmer.

3. Add the meatballs and pastina, and simmer gently until the meatballs and pasta are cooked through, about 6 minutes. Turn off the heat and stir in the spinach. Cook until wilted, about 2 minutes.

4. Ladle the soup into serving bowls and garnish with freshly grated Parmesan cheese.