Italian Wedding Soup Recipe with ground beef
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Yield: 4 people
Calories: 269kcal
Materials
For meatballs:
- 1 small onion , grated
- 1/3 cup chopped fresh Italian parsley
- 1 large egg
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 slice white bread (crusts trimmed), grated or shredded
- ½ cup grated Parmesan (optional)
- 8 oz ground beef
- 8 oz ground pork
For soup:
- 12 cups chicken broth
- 1 box frozen chopped spinach
- approx 6-8 oz of Acini de Pepe or other tiny pasta*
- 2 tbsp parmesan (optional)
Instructions
- To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Then add the cheese, beef, and pork. Shape the meat mixture into meatballs, and place on a baking sheet.
- I prefer the meatballs to be on the smaller side, but you can make them any size you want.
- To make the soup: Bring the broth and frozen spinach to a boil in a large pot. Add the meatballs (uncooked) and simmer for a few minutes, stirring occasionally to make sure they don't stick.
- Add the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked (approx 20 minutes). Season with salt and pepper if needed.
- Sprinkle with parmesan cheese before serving, if you wish.