This is a Classic Italian Wedding Soup !

This Italian Wedding Soup is very simple to make and the flavors get better over time. This recipe calls for half ground beef and half ground pork. I like the punch that the pork adds to the meatballs but you can use any ground meat of preference and in any combintion to make this soup. This is a nice Sunday brunch recipe and it doubles easily if you want leftovers the next day for dinner. Serve with a crusty Italian bread to soak up all of the broth.

Italian Wedding Soup

Serves 6-8

INGREDIENTS - Meatballs

8 ounces ground beef

8 ounces ground pork

1 small onion, grated

1/3 cup chopped parsley

1 teaspoon dried basil

1 large egg

2 tablespoons milk

1/2 teaspoon garlic powder

1/2 cup breadcrumbs

1/2 cup grated Parmesan

3/4 teaspoon salt

1/2 teaspoon ground black pepper

INGREDIENTS - Broth

12 cups low-sodium chicken broth

2 cupes chopped escarole or spinach, chopped

1/3 chopped carrots

1/2 cup orzo or small shaped pasta

Ground black pepper to taste

Grated Parmesan cheese for garnish

DIRECTIONS

To make the meatballs: Stir in all of the meatball ingredients. Form in to 3/4 inch meatballs or smaller if you have the patience. Place on a baking sheet. To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the pasta, carrots, meatballs and escarole and simmer until the pasta is al dente ( see directiosn on pasta box) Check a meatball for donenessa and when cooked, season the soup to taste with pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

* Ground Turkey or Ground Chicken can be substituted for the ground beef in this recipe.

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