Italian Wedding Soup

Ingredients

• 1 lb ground beef or a beef-pork blend
• 1/3 cup breadcrumbs
• 1 egg
• 1/4 cup grated Parmesan, plus more for serving
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 8 cups chicken broth
• 1 cup small pasta, such as acini di pepe or orzo
• 4 cups baby spinach or chopped escarole
• Salt and pepper, to taste

Instructions

1. 1In a bowl, combine the ground beef, breadcrumbs, egg, Parmesan, half of the garlic, salt, and pepper, and mix gently until just combined.
2. 2Roll the mixture into small meatballs, about 3/4 inch in diameter, and set them on a plate.
3. 3Heat the olive oil in a large pot over medium heat and cook the onion and carrots for 5 minutes until softened, then add the remaining garlic and cook for 30 seconds.
4. 4Pour in the chicken broth and bring to a gentle boil.
5. 5Carefully drop the meatballs into the simmering broth and cook for 8 to 10 minutes, until cooked through.
6. 6Add the pasta and cook for 8 to 10 minutes, or until tender.
7. 7Stir in the spinach or escarole and cook for 1 to 2 minutes until wilted.
8. 8Season with salt and pepper to taste and serve with extra Parmesan on top.

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