Italian Wedding Soup

The weather may be hitting 60 degrees on the east coast but I’ve been craving this Italian wedding soup— with mini meatballs, fresh vegetables and Acini Di Pepe, this soup is so filling and makes a great heat & eat lunch the next day .
*Pro tip: I poured the residual oil left from frying the meatballs directly into the pot to lightly coat the bottom and sauté my veggies.

Ingredients

For the meatballs:

• 1 lb 93% lean/7% fat ground beef

• 1/2 cup seasoned breadcrumbs

• 1 large egg

For the soup:

• 2 containers (32oz each) chicken broth (I used organic chicken bone broth), total of 64 oz

  • It may seem like a lot, but the pasta absorbs a lot of the liquid, especially the longer it settles when it’s done cooking

• 1 lb carrots, peeled & chopped

• 1 bunch celery, chopped (roughly 8 stalks; I include the leaves)

• 4 cloves garlic, minced

• 1 small-medium sweet yellow onion, minced

• 1 bag spinach

• 1/2 cup grated Parmesan cheese

• 1 cup Acini Di Pepe pasta

• Seasonings to taste: salt, pepper, parsley

Instructions

1. In a mixing bowl, add your ground beef, breadcrumbs, and egg. Mix together.

2. Form into small meatballs and set aside. Heat up a large pan with cooking oil (I always opt for an avocado oil with a high smoke point)

3. Pan-fry the meatballs until they’re golden brown; set aside on a cooling rack or a tray lined with toweling to absorb the excess oil.

4. Transfer the excess cooking oil in the pan to your soup pot and turn on the heat.

5. Add your garlic and onion. Allow to sauté for a couple of minutes, then add the carrots and celery. Allow those veggies to cook together and soften for a few minutes.

6. Add your broth and seasonings (salt, pepper, parsley) and cover. When the broth is hot, add the meatballs. Keep covered.

7. Add your Acini di Pepe pasta. When the pasta is cooked, add your parmesan cheese and spinach. Stir until the cheese is mixed into the soup and the spinach is wilted. Serve when you’re ready!