Italian Wedding Soup

By spend with pennies

Ingredients

8 ounces lean ground beef
8 ounces lean ground pork
½ cup fresh bread crumbs (see notes)
½ cup shredded Parmesan cheese
3 tablespoons chopped fresh parsley
1 large egg
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon black pepper
2 tablespoons olive oil
1 medium yellow onion (minced)
2 large carrots (peeled and diced)
2 ribs celery (diced)
3 cloves garlic (minced)
¼ teaspoon black pepper
¼ teaspoon dried dill
½ cup dry white wine (or additional chicken broth)
9 cups chicken broth
1 cup acini di pepe (or other small pasta suach as ditalini or orzo)
5 ounces baby spinach (fresh, chopped)
shredded Parmesan cheese (for serving)

Prep Time20mins
Cook Time30mins
Servings6

Instructions

Add ground beef, ground pork, bread crumbs, Parmesan, parsley, egg, salt, oregano, and pepper to a large mixing bowl. Gently mix until fully combined. Shape into small meatballs, about 1 inch in diameter.

Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add about half of the meatballs and cook for about 3 minutes per side, turning so they can brown on all sides. Transfer to a plate. Repeat with remaining meatballs.

Reduce heat to medium and add onions, carrots, and celery to the Dutch oven, adding additional oil if needed. Cook for 6 minutes, or until softened. Add garlic and cook for 30 seconds, or until fragrant. Season with pepper and dill.

Add wine and deglaze the pan, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Add the chicken broth and bring it to a boil.

Add pasta and meatballs to the pot and simmer for 8-10 minutes, until pasta is tender and meatballs are cooked through. During the last minute of cooking, add spinach and let it wilt. Taste and season with additional salt and pepper if desired.

Serve hot, sprinkled with shredded Parmesan cheese.