Italian Wedding Soup

Submitted by: Leon and Mary Brock

Attributed to: 

Category: Soup

Description: 

Prep time: 10 minutes

Total Time: 40 minutes

Servings: 8

Difficulty rating: 2

Ingredients:

1 14 Ounce bag of small, frozen meatballs, cut in half

2 Tablespoons olive oil

1 Medium diced yellow onion

2 Large diced carrots

2 Diced celery stalks

6 Cups chicken broth (not low sodium)

2 Cups beef broth (not low sodium)

2 Cups water

1/2 Cup dry white wine

1 Bay leaf

1/2 Teaspoon salt

1/4 Teaspoon pepper

1 Cup ditalini pasta

4 Ounce roughly chopped fresh spinach 

Freshly grated parmesan cheese for serving

Crusty bread

Special tools/utensils needed:

 knife, cutting board, dutch oven, ladle

Directions: 

1. Cut the meatballs, onion, carrots, celery, and spinach. 

2. In a Dutch oven over medium heat, heat the olive oil. Add the onions, carrots, and celery and cook, stirring frequently, until the vegetables are softened, about 8 minutes. 

3. Add the chicken broth, beef broth, water, wine, bay leaf, salt, and pepper, and bring to a boil.

4. Add the pasta and cook, uncovered, at a gentle boil until the pasta is al dente, 8 to 10 minutes (or according to package directions). 

5. Taste the soup and adjust the seasoning if necessary. 

6. Reduce the heat to low and add the spinach and meatballs. Simmer for a few minutes, until the spinach is wilted  and the meatballs are warmed through. 

7. Ladle into bowls and serve with grated parmesan cheese and crusty bread.