ingredients

  • Meatballs
    • ¾ lbs. ground beef, lean 85%
    • ½ lb. ground sausage
    • cup panko bread crumbs
    • 2 teaspoons garlic, minced fine
    • 3 tablespoons parsley, fresh, chopped
    • ¼ cup basil, fresh, chopped
    • 2 ounces pecorino romano, freshly grated
    • 2 ounces parmesan, freshly grated, extra for garnish
    • 3 tablespoons milk
    • 1 eggs, lightly beaten
    • 1.5 teaspoons salt and pepper
  • Soup
    • 2 tablespoons extra virgin olive oil
    • 1 cup onion, yellow, minced fine
    • 1 cup carrots , diced cut into 1/4 inch pieces
    • ¾ cup celery, diced cut into 1/4 inch pieces
    • 10 cups chicken stock
    • ½ cup dry white wine
    • 1 cup small pasta, ditalini, tubetini, stars or orzo
    • 2 ea eggs
    • 12 ounces baby spinach, washed and trimmed
  • 6 ounces soup crackers
  • 2 tablespoons Parmesan, freshly grated for garnish

directions

1. Preheat the oven to 350 degrees F.
2. For the meatballs, place the ground meat (can use beef, chicken, turkey, etc), sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, salt and pepper, in a bowl and combine gently with a fork or with your hands. With a teaspoon, drop 1 to ¾-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 80 meatballs. They don't have to be perfectly round.) Bake for 20-30 minutes, until cooked through and lightly browned. Set aside.
3. In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Deglaze pan with white wine and reduce for 1-2 minuted. Add the chicken stock bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the meatballs to the soup and simmer for 5 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra freshly grated Parmesan.
4. Serve 8 oz in a bowl, garnish with fresh grated parm and parsley.

Keywords

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source

FoodNetwork.com

servings/yield

12 servings

preparation times

• Total Time: 1 Hour 15 Minutes