Italian Wedding Soup with Beef Meatballs and Spinach
By kelly2kyle
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Ingredients
- Ingredients for Meatballs (can be done ahead of time)
- 1 pounds grass-fed know-your-farmer ground beef, thawed
- ½ cup onion, chopped
- 1 clove garlic, peeled and minced
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ¼ cup panko bread crumbs or saltine cracker crumbs
- 1 teaspoon dried basil
- 1 tablespoon fresh flat leafed parsley, minced
- 1 egg
- Ingredients for the Soup:
- 2 tablespoons butter
- 1 cup onion, chopped (1 medium onion)
- 1 cup carrot, peeled and diced (1 medium carrot)
- 1 cloves garlic, peeled and minced
- 3 litres homemade or organic chicken broth
- Salt and pepper for seasoning
- 1 cups acini di pepi (can use orzo)
- 1 pounds fresh spinach, chopped
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
For the meatballs:
In a large bowl, mix together beef, onion, garlic, cheese, salt, bread crumbs, basil, parsley, and egg until combined
Shape into tiny bite-sized meatballs, roughly ½ inch in diameter;place onto cookie parchment covered sheet and refrigerate or freeze until ready to use
(Refrigerating is important as it will keep them from falling apart)
For the soup:
In a large stock pot, melt butter; add the onion, carrots, and garlic
Saute until tender but not soft (about 5 minutes)
Add chicken broth; bring to a boil
Turn to simmer, cover, and cook for 30 minutes
Taste and add salt and pepper, as needed
Drop meatballs into broth; cook 7 minutes
Add acini di pepi and cook 5 minutes then add spinach
Cover and simmer for 30 minutes to meld flavours; add more broth, if needed
Serve with crusty loaf and hearty appetite
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