Recipe of the week - Italian Wedding Soup šØāš³
Ingredients:
ā¢1 lb ground beef or pork
ā¢1/2 cup breadcrumbs
ā¢1/4 cup grated Parmesan cheese
ā¢1 egg, beaten
ā¢1 tsp dried oregano
ā¢Salt and pepper to taste
ā¢1 small onion, finely chopped
ā¢2 carrots, diced
ā¢2 celery stalks, diced
ā¢2 cloves garlic, minced
ā¢8 cups chicken broth
ā¢1 cup small pasta (like acini di pepe)
ā¢4 cups fresh spinach, chopped
ā¢Fresh parsley for garnish
Instructions:
1. In a bowl, combine ground meat, breadcrumbs, Parmesan, beaten egg, oregano, salt, and pepper. Roll into small meatballs and set aside.
2. In a large pot, sautƩ onion, carrots, celery, and garlic until softened.
3. Add chicken broth to the pot and bring to a simmer.
4. Gently drop meatballs into the simmering broth and cook until they float to the top, indicating they are cooked through.
5. Add pasta to the pot and cook according to package instructions.
6. Stir in chopped spinach and cook until wilted.
Adjust seasoning if needed and serve hot, garnished with fresh parsley.
Enjoy your hearty Italian Wedding Soup!
