Italian Wedding Soup

A marvellous warm and filling soup, ready in less than 30 minutes! If you are in a rush, you can even substitute the meatballs with ready made fresh sausage, cut into chunks...but trust me, these meatballs are amazing!

Ingredients:
Serves 6

For the meatballs:

• 450g mixed pork and beef mince
• 2 slices of white bread, crumbled finely (you can substitute with about 1/2 cup breadcrumbs)
• 1/4 cup parsley, chopped
• 1/2 tsp oregano
• 1/2 cup Parmesan cheese, grated
• 1 egg
• 1/2 tsp salt
• 1/4 tsp pepper
• 1tbsp olive oli

For the soup:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 large carrot, diced finely
• 2 stalks celery, diced finely
• 3 garlic cloves, minced
• 8 cups chicken broth (OXO makes the broth creamier)
• 1 cup small pasta (like Barilla tempestine or Maltese kusksu)
• 1 cup fresh baby spinach

Directions:

Begin preparing the meatballs by adding all meatball ingredients except olive oil to a large bowl. Knead everything together so they are mixed well. You can also use a food processor to speed up this process. Pinch off small pieces and roll into balls. 

In a large skillet over medium-high heat, heat the tablespoon of oil. Add some of the meatballs to the pan, only as many as will fit without touching, and cook until browned and cooked through. Make sure to flip them around so they are evenly cooked. This will take about 5-10 minutes depending on the size of the meatballs. Cook remaining meatballs and set aside. 

In a large soup pot over medium-high heat, heat 1 tablespoon of oil and saute onions, carrots, and celery until tender. Stir in minced garlic and cook for another 30 seconds. Add the chicken broth to the pot and bring to a boil. Add pasta and meatballs, reduce heat to medium, and cover. Cook for about 10-12 minutes, until the pasta is done. Stir in spinach and let cook until spinach wilts, then season with salt and pepper to taste.

Adapted from Original Recipe