Italian Wedding Soup

We finally got another snow storm in KC over the weekend and the temperatures are feeling a lot more January and a little less March No more 60+ degree days in our future. Just some majorly cold days, colder nights, and even a few more chances for snow coming up. And I’m here.for.it.

Maybe it’s the sweet baby I have to snuggle inside. Maybe it’s that we just haven’t had that rough of a winter so far. Or maybe it’s that I’ve completely forgotten just how bad it was last year and I’m in it for the torture? 😉

Regardless of my weird mental instability I’m facing right now, I’m craving all things cozy, and that especially means soups. All things warm, filling, and oh so comforting

My problem I always face when it comes to making soup for dinner is that I married Mr. Meat and Potatoes. If it’s not red meat, starch-filled, or at least 1,000 calories, he’s not digging it. He’ll eat a bowl to make me happy, but no leftovers go to work with him the next day. I didn’t marry the most health-conscious man. 🙂

But enter: Italian Wedding Soup!

I grew up loving the tiny pasta because…well…who doesn’t love itty bitty pasta when you’re a kid?! Pretty much second to only the little ABC pasta in vegetable soup. 😋 But I completely fell in love with this soup as I grew older because of the comforting taste of meatballs and spinach, all mixed with a savory broth and pasta.

It’s a win-win in our household. Comforting soup for me and the kids. Meat and pasta for the hubs. We’re all happy. We’re all eating leftovers. And we’re all pretending to love the negative wind chills outside. 🙂

Italian Wedding Soup

Ingredients

• 1 small onion, diced
• 1/3 cup fresh Italian parsley, chopped
• 1 egg
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 slice white bread, crusts trimmed off and grated
• 1/2 cup Parmesan
• 8 oz ground beef
• 8 oz ground pork
• 12 cups chicken broth
• 1 box frozen chopped spinach
• 8 oz of Acini de Pepe (or any other tiny pasta you find in your pasta aisle)
• Salt and pepper, to taste
• Parmesan cheese as topping

Directions

In a large bowl, mix together onion, parsley, egg, minced garlic, salt, and grated white bread. Add Parmesan cheese, beef, and pork to the mixture. Shape into small meatballs and place on a baking sheet. Set aside.

In a large pot, bring the broth and frozen spinach to a boil over medium high heat. Add the uncooked meatballs and simmer for 3-4 minutes, stirring occasionally to make sure they don’t stick.

Add pasta and continue to cook until both pasta and meatballs are cooked through, approximately 20 minutes. Stir occasionally to prevent sticking. Season with salt and pepper.

Serve topped with additional Parmesan cheese and enjoy this cozy dish!

0