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Italian Wedding Soup

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Serves | Prep Time | Cook Time

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Ingredients You'll Need

1/2 lb. lean ground beef
1/2 small onion, finely diced or grated
1 egg white
2 tbsp grated parmesan
1 tbsp fresh parsley
1/2 tbsp fresh basil
1 tbsp breadcrumbs
1/2 tsp. salt

2 Tbsp. butter
1 small onion, diced
1/2 cup carrots, sliced
1/2 cup celery, sliced
1 clove garlic, minced
2 sprigs thyme (leaves)
8 cups chicken broth
3/4 cup acini di pepe pasta
10 oz. spinach or escarole
salt and pepper to taste


Mix together all ingredients for meatballs and shape into 1/2" balls. Referigerate for an hour or up to a day.

Melt butter in a large stockpot. Add onions, garlic, celery, carrots and thyme and cook until tender.

Pour in chicken broth and bring to a boil. Simmer 20 minutes. Season with salt and pepper to taste.

Drop in meatballs and cook about 5 minutes before adding pasta. Add pasta, cook about 5 minutes.

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