ITALIAN WEDDING SOUP

To make your meatballs combine all of the ingredients, except for the olive oil, in a large bowl.  Massage everything together with your hands until well combined, but do not over mix.  Form into small meatballs, about 1 ½” in diameter.  This recipe should make about 55-60 meatballs.  Spoiler alert – this soup is LOADED with meatballs, but my family can’t get enough.  You can half this recipe and still have a robust soup or you can freeze half of the meatballs for your next batch!

Heat the olive oil in a large skillet over medium high heat.  Working in batches sear the meatballs on all sides, about 2 minutes per side.  They do not need to be cooked through.  Do not crowd the pan.  Remove them to a plate and set aside.

Heat the olive oil in a large Dutch oven or soup pot (about 7 quarts) over medium high heat.  Add the onion, garlic, celery and cook for 3-4 minutes until they are fragrant and begin to soften.  Add the Italian seasoning to the pan and cook for 1 minute more, stirring to coat.

Add the carrots and chicken stock to the pot and bring to a boil.  Reduce to a simmer and cover, leaving a small opening for some steam to escape.  Cook for 45 minutes to 1 hour until carrots are soft.  Add the pasta and meatballs to the pan and bring back to a low boil.  Cook for about 10-15 minutes until the pasta is tender. Add the spinach to the pot just before serving and cook for 1 minute until wilted.

Serve the soup, hot, in bowls, garnished with parsley and with parmesan cheese on the side for sprinkling and a nice slice of crusty bread… oh, and a glass of wine wouldn’t hurt!!