This is a hearty soup that can be served up anytime of year. More importantly, it is healthy, easy to prepare, can be made to serve a crowd, which means it is perfect for freezing and enjoying later.
I would encourage you to use a homemade chicken stock as it really adds a level of depth that canned stock cannot match.
As a side note, for the first time, I purchased grass fed organic beef to prepare the meatballs. The beef is definitely leaner and has a slightly grassier flavor. I am immediately reminded that cows eat grass, not corn as used in commercial beef processing.
Italian Wedding Soup
For the Meatballs:
1 pound ground round
2/3 cup fresh white bread crumbs
1 egg, beaten
3-4 tablespoons fresh parsley, minced
1/4 cup freshly grated parmesan
Freshly ground pepper
For the Soup:
2-3 tablespoons olive oil
1 yellow onion, minced
1 cup carrots, chopped
1 cup celery, chopped
10-12 cups homemade stock or canned
3/4 cups small pasta (e.g. orzo)
1/4 cup fresh dill, chopped
12 ounces fresh baby spinach
- Combine the ground meat, bread crumbs, egg, parsley, parmesan cheese, salt and pepper in a bowl. Mix well. Form into bite-sized meatballs. Bake on a cookie sheet for approximately 30 minutes at 350 Degrees.
- Heat olive oil in a 6-quart pot. Add onion, carrots and celery. Sauté until vegetables are translucent. Add stock and bring to a boil. Add pasta and spinach. Cook until tender. Add meatballs to hot stock, bring to a simmer. Add dil. Simmer a few more minutes.