Italian Wedding Soup
Portions: 4
Cooking and Preparation Time:40 Minutes
Ingredients
- 1 lb lean ground beef
- ¼ cup breadcrumbs
- 1 egg
- 2 tbsp grated parmesan
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- ¾ cup small pasta (acini di pepe or orzo)
- 2 cups fresh spinach
- Extra parmesan, for serving
Cooking Directions
- Make the meatballs:
- Combine beef, breadcrumbs, egg, parmesan, garlic, Italian seasoning, salt, and pepper.
- Form small meatballs (about 1 inch).
- Cook the base:
- Heat olive oil in a large pot.
- Add onion, carrots, and celery. Cook for 5 minutes.
- Add broth:
- Pour in broth and bring to a boil.
- Gently add meatballs. Simmer 8-10 minutes.
- Add pasta:
- Stir in pasta and cook according to package directions.
- Finish:
- Add spinach and cook until wilted.
- Adjust seasoning.
- Top with parmesan before serving.
Ingredients in this Recipe
QUÉBEC
Fresh Lean Ground Beef
approx. package 500g$9.25
Pastene
Breadcrumbs
425g
QUÉBEC
Nutri
Brown Eggs
12 units
Gran Regale
Parmesan Cheese (Grated)
approx. package 200g$5.98
Garlic
per unit (approx. weight 90g)$1.19
Dion
Herbs & Spices
5-78g
Ilios
Extra Virgin Olive Oil
750ml
Yellow Onions
10lb Bag
Carrots
2lbs
Celery
per unit
QUÉBEC
BIO
Ilios
Organic Broths
946ml
Makvel
Pasta
500g
Fresh Spinach
per unit
Harvest Fresh
Spinach
284g