Italian Wedding Soup

I’ve never made Italian wedding soup before, but it seemed like something The Boy would like because he’s a big meatball fan. It was a hit, and Italian neighbor approved!

For the meatballs:

• 2 tablespoons olive oil
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1 large egg, beaten
• 1/2 cup Italian breadcrumbs
• 1/4 cup finely grated parmesan cheese
• 2 cloves garlic, finely minced
• salt and pepper

For the soup:

• 1 1/4 cups carrots, diced
• 1 cup yellow onion, diced
• 3/4 cup celery, diced
• 2 cloves garlic, minced
• 8 cups chicken broth
• 2 teaspoons Italian seasoning
• salt and pepper
• 3/4 cup acini de pepe pasta, uncooked
• 8 ounces fresh spinach, washed and sliced into ribbons

1. Combine the meatball ingredients, don’t overwork or the meatballs will be tough. Roll the meat into 1 inch balls, heat the olive oil in a Dutch oven and brown the meatballs for 2 to 3 minutes. Remove and set aside.
2. Add the carrots, celery, and onions to the pot and cook for 5 minutes, and the garlic and sauté for a minute.
3. Pour in the chicken broth, add the Italian seasoning, salt and pepper and bring to a boil.
4. Reduce to medium heat, and add the meatballs and pasta. Simmer for 10 minutes until the meatballs and pasta are cooked, then stir in the spinach.