Italian Wedding Soup

This dish is named after an Italian phrase (minestra maritata) meaning the meat and the greens make a perfect marriage. Whatever the history and meaning, the soup is one of our favourites!

Meatballs

• ¼ to 1/3-cup onion, grated
• 1/3-cup chopped fresh parsley
• 1-large egg
• 1-tsp minced garlic
• 1-tsp salt
• 1-slice bread, crust removed, torn into tiny pieces
• ½-cup grated Parmesan cheese
• 8-oz ground beef
• 8-oz ground pork
• Freshly ground black pepper, to taste

Soup

• 6 to 7-cups chicken broth (homemade is best)
• 1-package frozen chopped spinach, thawed
• 1-egg, beaten slightly
• 2-tbsp freshly grated Parmesan cheese
• ½-cup tiny pasta (such as Acini Di Pepe)
• Salt and pepper to taste

Meatballs Instructions

1. Stir to blend; the onion, parsley, egg, garlic, salt and bread
2. Stir in cheese, beef, pork and pepper
3. Using a 1-tsp measure, make into tiny meatballs
4. Place on a parchment paper lined baking sheet for storage

Soup Instructions

1. Bring broth to a boil
2. Add pasta and cook about 10 minutes
3. Reduce heat to a simmer and add meatballs; cook about 8 minutes
4. Add spinach
5. Whisk egg and cheese together and gradually drizzle into broth swirling to make strands
6. Season to taste with salt and pepper
7. Ladle into bowls and top with more grated Parmesan