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Italian wedding soup dump and go

Italian Wedding Soup Makes Memories

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the Meatballs:
  • 1 pound ground beef or turkey
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg beaten
  • 2 cloves garlic minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • For the Soup:
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 medium carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 8 cups chicken broth
  • 1 cup acini di pepe pasta or orzo
  • 4 cups fresh spinach or escarole chopped
  • Salt and pepper to taste
  • Extra Parmesan for serving

Method
 

  1. Gently hand-mix all meatball ingredients in large bowl just until combined; do not overwork.
  2. Roll about 40-50 balls, 3/4 inch across (smaller than golf ball); set aside on plate.
  3. Heat oil in large pot over medium; sauté onion, carrots, and celery 6-7 minutes until softened.
  4. Cook garlic 1 minute until fragrant, stirring constantly to prevent burning.
  5. Add broth; boil over high.
  6. Gently add meatballs individually; reduce to medium-low and simmer 10 minutes.
  7. Add pasta; cook per package, usually 6-8 minutes, until al dente.
  8. Cook spinach or escarole 2-3 minutes until wilted; season with salt and pepper.
  9. Serve hot with generous Parmesan and crusty bread; flavor improves next day.