Favorite italian wedding soup

• Meat

  • 8 oz Ground beef
  • 8 oz Ground pork

• Produce

  • 1 tsp Garlic
  • 1/3 cup Italian parsley, fresh
  • 1 Onion, small
  • 1 box Spinach, frozen

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 12 cups Chicken broth

• Pasta & Grains

  • 6 oz Acini de pepe or other tiny pasta

• Baking & Spices

  • 1 tsp Salt

• Bread & Baked Goods

  • 1 slice White bread

• Dairy

  • 1/2 cup Parmesan, grated
  • 2 tbsp Parmesan

Found on goodinthesimple.com

Description

Ingredients

• 1 small onion, grated
• 1/3 cup chopped fresh Italian parsley
• 1 large egg
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 slice white bread (crusts trimmed), grated or shredded
• 1/2 cup grated Parmesan (optional)
• 8 oz ground beef
• 8 oz ground pork
• 12 cups chicken broth
• 1 box frozen chopped spinach
• approx 6-8 oz of Acini de Pepe or other tiny pasta*
• 2 tbsp parmesan (optional)

Directions

• To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Then add the 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 dont stick. Add the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked (approx 20 minutes). Season with salt and pepper if needed. Sprinkle with parmesan cheese before serving, if you wish.