Italian Wedding Soup

Author: Olivelle

Servings: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Warm up with this Italian Wedding Soup, packed with tender meatballs, hearty veggies, and fresh spinach in a savory broth. Topped with Parmesan and a sprinkle of parsley, this comforting classic is perfect for cozying up any time of year!

Meatballs:

• 1 lb Ground Beef
• 1/2 lb ground pork
• 1 egg
• 1/2 cup Panko bread crumbs
  
• 1/3 cup parmesan cheese, grated
• 2 large garlic cloves, minced
• 2 tbsp parsley, chopped
• 1 tbsp Herb and Garlic Dipper and Seasoning
• 1 tsp Sicilian Seasoning Salt
• 2 tsp Roasted Garlic White Barrel Aged Balsamic
• 3 Tbsp PizzaOlio Infused Olive Oil, for cooking

Soup:

• 1 yellow onion, diced
• 3 large carrots, diced
• 2 celery ribs, diced
• 1 tsp Sicilian Seasoning Salt
• 3 Garlic cloves, minced
• 3 Tbsp Roasted Garlic White Barrel Aged Balsamic
• 6 cups chicken stock
• 1 Tbsp Herb and Garlic Dipper and Seasoning
• 3/4 dried short pasta of choice
• 4 cups fresh spinach
• Freshly grated parmesan and chopped parsley, to garnish

Directions:

1. In a large bowl, combine all meatball ingredients, except for the PizzaOlio Infused Olive Oil. Form the mixture into 1-inch balls.

2. Heat the PizzaOlio Infused Olive Oil in a large pot over medium heat. Brown the meatballs in batches for 1-2 minutes per side. Remove and set aside on a plate.

3. In the same pot, add the onion, carrots, and celery. Sauté for 5 minutes or until softened, then season with 1 tsp of Sicilian Seasoning Salt.

4. Add the minced garlic and cook for 1 minute or until fragrant.

5. Stir in 3 Tbsp of Roasted Garlic White Barrel Aged Balsamic. Pour in the chicken stock and add 1 Tbsp of Herb & Garlic Dipper and Seasoning. 

6. Bring the mixture to a simmer. Add the dried pasta and cook for 5 minutes.

7. Return the meatballs to the pot and add the spinach. Cook for an additional 3-4 minutes or until the pasta is tender.

8. Serve garnished with freshly grated Parmesan and chopped parsley. Enjoy!