Italian Wedding Soup

🧂 Ingredients

• 1 large egg
• 1/4 pound ground beef
• 1/4 pound ground pork
• 1/4 cup Italian bread crumbs

  or panko
• 1/4 cup grated Parmesan
• 2 tablespoons fresh parsley

  chopped
• 1 garlic clove

  minced or pressed
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• black pepper

  (to taste or a few grinds)
• 1 tablespoon olive oil
• 1/2 onion

  chopped, about 1 1/2 cups
• 3 carrots

  chopped, about 1 1/2 cups
• 2 celery ribs

  chopped, about 1 1/2 cups
• 1 garlic clove

  minced or pressed
• salt and black pepper

  to taste
• 4 cups chicken broth
• 1 1/2 cups water
• 3/4 cup uncooked orzo pasta

  or acini di pepe, or ditalini
• 2 cups greens

  like baby spinach

Instructions

• 1 Combine slightly beaten egg, ground meats, breadcrumbs, Parmesan, parsley,
  garlic, dry basil and salt in a bowl. Mix gently but thoroughly until combined.
  Coat hands with olive oil and form into 3/4-inch to 1 inch meatballs, and place
  on a plate or tray.
• 2 Heat olive oil in a Dutch oven over medium-high heat. Add half of the meatballs
  and brown on all sides. Remove to a paper-towel-lined plate and repeat until all
  the meatballs are browned.
• 3 Into the same pot, add the onions, carrots, and celery. Season with salt and
  pepper to taste and saute until translucent and beginning to soften. Stir in the
  garlic and cook for another few seconds.
• 4 Pour in the broth and water, and bring to a boil over high heat. Add the
  meatballs and dry pasta and reduce the heat to maintain a gentle simmer. Cook
  for 10 minutes, or until the pasta is tender.
• 5 Turn off the heat and stir in the greens (I'm using a combination of baby
  spinach and arugula). Let sit until the greens are bright and wilted. Serve
  topped with Parmesan.

Nutrition Info