About this Recipe
On any busy weekend night, you can get the help you need by making this amazing Italian Wedding Soup! The family loves meatballs, I usually reserve them for my regular Sunday Gravy. However, some weeknights just call for something that is lighter, faster. It allows all the members of my family to get into the kitchen and we share the tasks for this simple yet hearty soup. Between the three of us, dinner is ready in less than 30 minutes. Plus, the leftovers are perfect for the office later in the week.
Ingredients:
- 1 egg
- 3/4 cup grated Parmesan cheese
- 1/2 cup dry bread crumbs
- 1 small onion, chopped
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1/2 teaspoon garlic powder, divided
- 2 pounds ground beef
- 2 quarts chicken broth
- 1/3 cup chopped fresh spinach
- 1 teaspoon onion powder
- 1 teaspoon dried parsley flakes
- 1 1/4 cups cooked medium pasta shells (or similar type pasta)
Meat Balls:
- In a large bowl, combine the egg, cheese, bread crumbs, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder. Mix the beef by crumbling it over the above mixture and mixing it well so it is mixed in completely.
- Shape into 1-inch size meatballs.
Soup:
- In a large dutch oven, brown the meatballs in small batches; drain the fat.
- Add the broth, spinach, onion powder, parsley, and the remaining salt, pepper, and garlic powder. Bring this to a boil.
- Reduce the heat; simmer, uncovered for 5 minutes.
- Stir in the pasta; allow to heat through.
