Italian Wedding Soup


Serves 2

Meatballs
4 oz. ground beef
4 oz. ground pork
¼ cup ground saltine crackers
1 tsp. dried parsley
1 tsp. fresh oregano
¼ cup parmesan
1 egg mixed
S&P
1 Tbsp. olive oil

Mix all together in a mixer, I used a KitchenAid. Used a TBSP and measure out 1 TBSP of meat and then another one top (2 TBSP) and then roll the meat with a little water in your hand to perfect meatballs.

In a large Dutch Oven iron pot and the oil and brown the meatballs on medium heat. Remove.

Then add
2 small carrot skinned and cut into 1/2” pieces
½ yellow onion chopped
1 large celery stalk skinned and chopped into 1/4 inch pieces
1 large garlic clove cut into thin slices using setting 1 on a banjo slicer

Add to the meatball oil and sauté. Add

½ cup of dry white wine and scrape the bottom of the pot for the fond
Then add 2 cups of chicken broth

Add ½ cup of precooked small bowtie pasta (Farfalle)
Add 5 oz. of chopped fresh spinach
And then gently cook for one hour and serve.

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