Homemade Italian Wedding Soup

Last night, I made homemade Italian Wedding Soup for dinner. When I worked at the hospital during the year between college and grad school, this became one of my favorite soups. Full of broth and veggies, this soup is great for getting over a cold.

It was super delicious, relatively simple (chopping, rolling out meatballs), and I converted Aaron! He claimed not to like Italian Wedding soup beforehand, but now he’s a fan.

Homemade Italian Wedding Soup
Yield: 4-6 servings
Ingredients
2 tbsp olive oil
1 large onion or 2 small onions, chopped
2 large carrots, chopped
1 green pepper, chopped
4 celery stalks, chopped
4 garlic cloves, minced
2 qts chicken broth
1 lb lean ground beef (I used 90% lean)
1/2 c bread crumbs
1 egg
2 tbsp milk (I used 1%)
1 tbsp dried thyme
1 tbsp dried rosemary
1 lb frozen chopped spinach
3 tbsp parmesan cheese + extra for garnish

Directions
1. In a large pot, heat olive oil over medium high heat. Add onions, carrots, celery, green pepper, and garlic and cook for 3-4 minutes. Add broth, turn heat to high, and bring to a boil.
2. While soup is cooking, mix together the ground beef, bread crumbs, egg, milk, thyme, and rosemary in a medium bowl. Roll into about 40 small meatballs. When broth comes to a boil, add meatballs and stir. Turn heat down to a simmer and cover.
3. Once the meatballs are cooked through, about 10 minutes, add spinach and bring back up to a simmer. Add parmesan cheese and stir to combine.
4. Garnish with extra parmesan cheese and serve immediately. Enjoy!