Italian
Wedding
Soup
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Mix the chicken, beef and/or pork together in a large bowl.
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Add the breadcrumbs, parmesan, egg, salt, rosemary and parsley, and stir to combine.
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Form 1-inch balls from the mixture.
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Heat a large soup pot or Dutch oven over medium heat, and add enough oil to coat the bottom of the pan. Add the meatballs.
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Cook on all sides until they are cooked through, about 8 minutes.
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Remove the meatballs from the pan, and add onion. Cook until it becomes translucent.
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Stir in the garlic and cook until it becomes fragrant, about 30 seconds.
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Add the carrots and celery and cook for another 5 minutes or until slightly softened.
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Pour in the chicken broth and add the bay leaves. Bring the liquid to a boil over high heat then reduce the heat to medium.
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Stir in the pasta and cook for about 4 to 5 minutes.
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Stir in the meatballs and the spinach, cover, and let it simmer for another 5 to 10 minutes or until the spinach has reduced significantly and the pasta is cooked to your liking.
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Serve with freshly chopped parsley for garnish if desired.
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For more recipes, check out More Than Meat and Potatoes!
For more recipes, check out More Than Meat and Potatoes!
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