classic italian wedding soup

By dhoffmanlatter

Ingredients

• MEATBALLS:
• 1/2 lb ground chuck
• 1/4 cup Italian panko bread crumbs
• 2 tbsp parmesan cheese
• 1 tbsp chopped fresh parsley
• 1 clove minced garlic
• 2 tbsp milk
• 1 egg beaten
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 11/2 tsp Italian seasoning
• SOUP:
• 2 tbsp olive oil
• 1 cup finely chopped yellow onion
• 1 cup finely chopped carrots
• 1 cup finely chopped celery
• 3 cloves minced garlic
• 7 cups chicken stock
• 1/4 cup fresh chopped fresh dill
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 cup acini di pepe
• 2 cup fresh spinach leaves, rinsed, stems removed and julienned
• 1/4 cup parmesan cheese
• READ DIRECTIONS

Preparation

Step 1

In a medium bowl, combine all meatball ingredients and mix thoroughly.
Form meatballs using a small scoop. Place on a parchment-lined baking sheet. Place in refrigerator.
Heat olive oil over medium heat in a large pot. Add the onions, carrots, celery and garlic and cook, covered until soft, 10 minutes.
Add chicken stock, dill, oregano, salt and pepper and bring to a boil, reduce heat to a low boil, and cook uncovered for 10 minutes.
Add acini di pepe and continue to cook for 6 minutes until pasta is tender.
Drop the meatballs into the soup and continue to cook for 4 minutes, until the meatballs float.
Add spinach and parmesan and cook for an additional 2 minutes.
Serve immediately.