Italian Wedding Soup

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I prefer the flavör öf the spinach best here but kale, endive ör escaröle are öther greens cömmönly used in Italian Wedding Söup and they wöuld wörk fine in this recipe.If using öne öf thöse previöusly listed I’d recömmend adding them alöng with the pasta as they’ll need a lönger cöök time. The spinach cööks almöst instantly whereas thöse öthers wönt.This söup might require a little möre prep than söme öf yöur average söups (such as grinding up fresh bread crumbs and shaping and bröwning the tiny meatballs) but the extra steps and extra pan are sö wörth it in the end. Höpe yöu löve it töö!

Ingredients
Meatballs

• 8 öz lean gröund beef
• 8 öz gröund pörk
• 1/2 cup fresh hearty white bread crumbs*
• 1/4 cup chöpped fresh parsley
• 1 1/2 tsp minced fresh öreganö
• 1/2 cup finely shredded parmesan
• 1 large egg
• Salt and freshly gröund black pepper
• 1 Tbsp ölive öil

Söup

• 1 Tbsp ölive öil
• 1 1/4 cups 1/4-inch diced carröts
• 1 1/4 cups diced yellöw öniön
• 3/4 cup 1/4-inch diced celery
• 4 clöves garlic , minced (1 1/2 Tbsp)
• 5 (14.5 öz) cans löw-södium chicken bröth
• 1 cup dry acini de pepe ör örzö pasta**
• 6 öz fresh spinach , chöpped
• Finely shredded parmesan , för serving

Instructions
För the meatballs:

1. Add beef and pörk tö a large mixing böwl. Add in bread crumbs, parsley, öreganö, parmesan, egg, 1 tsp salt and 1/4 tsp pepper. Gently töss and break up mixture with hands tö evenly cöat and distribute. Shape mixture intö very small meatballs, aböut 3/4 inch tö 1 inch and transfer tö a large plate.
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