Italian Wedding Soup

I love the warmth and comfort of this simple and hearty soup on a cold winter night and I hope you will too!

Meatballs:

1 1/4 pounds of ground beef, sausage, or chicken

2/3 cup of fine breadcrumbs

2 teaspoons of finely minced garlic

2 tablespoons of minced fresh parsley

1/4 cup parmesan cheese

3 tablespoons of milk

1 beaten egg

Salt and pepper to taste

Soup:

2 tablespoons of olive oil

1 cup minced onion

1 cup diced carrots

3 stalks celery, diced

4 diced potatoes

10 cups chicken stock

1/2 cup dry white wine

10 ounces spinach

1 cup small cooked pasta

1. Mix the meatball ingredients together and form about 40 small balls. Roast them, at 350 degrees, on a parchment-lined sheet tray until browned, about 30 minutes.

2. Remove them from the oven and set them aside while you put together the soup.

3. Heat the olive oil in a large pot and cook the onion, carrots, celery, and potatoes for a few minutes or until the onions are softened.

4. Add the stock, wine, and spinach to the pot and cook all together for about 10 minutes.

5. Add the spinach (it can be fresh or frozen), stir, cook together for another 10 minutes.

6. Add the meatballs to the pot along with the pasta and stir carefully.

7. Ladle into bowls and top with a sprinkling of parmesan cheese.

Want to make this even easier? Use store-bought meatballs!