Italian wedding soup 🥣

 

Meatballs:

1 lb ground beef 

1 tablespoon onion powder 

1 tablespoon garlic powder 

1 teaspoon salt

1 teaspoon black pepper 

2 eggs 

1/2 cup breadcrumbs 

1/4 cup Parmesan cheese

6 cloves garlic, minced

2 tablespoons fresh parsley, chopped

Soup:

1 cup onion, chopped

1 cup carrots, chopped

1 cup celery, chopped

6 cloves garlic, minced 

1 Parmesan rind

8 cups chicken stock 

1 cup acini de pepe pasta 

4 oz spinach, roughly chopped 

Salt and pepper to taste 

Instructions 

1. Combine all meatball ingredients in a bowl and mix until combined and form into mini meatballs 

2. Sauté meatballs in batches until golden brown and set aside 

3. In same pot that the meatballs were cooked in, add olive oil and sauté onions, celery and carrots until soft and translucent 

4. Add garlic and sauté until fragrant

5. Add meatballs back to the pot and toss in Parmesan rind

6. Add stock and bring to boil 

7. Add acini di pepe pasta and cook until soft 

8. Once pasta is done cooking, toss in spinach 

9. Garnish with more Parmesan cheese and enjoy! 

Note: season with salt and pepper to taste. My homemade stock was already very flavorful so I didn’t need as much!