Italian Wedding Soup

• servings: 8 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

1 small onion (grated)

⅓ 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 cheese (optional, plus extra for serving if you want)

8 oz lean ground beef

8 oz ground pork

12 cups chicken broth

10 oz frozen chopped spinach (or several cups fresh baby spinach)

½ lb tiny pasta, such as Acini di Pepe (or similar)

Directions

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Then add the Parmesan 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 (approximately 20 minutes). Season with salt and pepper if needed. Sprinkle with parmesan cheese before serving, if you wish.

Nutrition

• Calories: 336 kcal
• Total Fat: 13 g
• Saturated Fat: 5 g
• Unsaturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 64 mg
• Sodium: 580 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 27 g