Italian Wedding Soup Servings: 8-10 livewellnetwork.com/Lets-Dish/
•1 lb. lean ground beef
•1 egg
•3/4 cup breadcrumbs
•1/2 cup freshly grated Parmesan (about 1 oz.), more for topping soup
•1 large garlic clove, minced
•1/2 teaspoon salt
•1/2 teaspoon ground black pepper
•1/2 teaspoon dried oregano leaf
•1 teaspoon onion powder
•1/4 cup cold water or broth
•2 Tablespoons olive oil
•1 cup finely diced onion
•1/2 cup finely diced celery
•4 cloves garlic, minced
•3 quarts chicken broth
•1/2 teaspoon dried thyme leaf
•1 1/2 cups small dried pasta (i.e. elbow macaroni, orzo, ditalini, etc.)
•3 cups finely sliced (about 1/2 inch thick) escarole
•3 cups finely sliced (about 1/2 inch thick) fresh spinach
•1/4 cup minced Italian parsley
1. Combine the beef, egg, breadcrumbs, parmesan cheese, 1 garlic clove, salt, pepper, oregano, onion powder, broth. Knead until it becomes elastic. Be sure to keep the meat as cold as possible. Roll into 35-40 firm balls.
2. Add garlic and cook for 1 more minute.
3. Add broth and thyme and bring to a boil.
4. Add dried pasta, escarole, and meatballs. Simmer for 10 minutes or until the meatballs are cooked through and the pasta al dente.
5. Add spinach and cook for 2 more minutes. Add parsley and serve with grated parmesan on the side.