Updated: Sep 15, 2020
This Italian Wedding Soup is fast and easy if you make the meatballs ahead of time and freeze them! Classic flavors create this family favorite. It is great served with salad and garlic bread or on its own! #SoNomNom4u
1 shallot, finely grated or chopped
1 bunch italian parsley, stems removed and chopped (I use food processor)
1 egg, beaten
4 cloves fresh garlic, chopped
1/4 cup fresh or store bought bread crumbs (or put 2 pieces of bread in the food processor with onions and garlic when you chop them.)
1/2 lb ground beef
1/2 lb ground pork
Line a large cookie sheet with parchment.
Put shallot, garlic, and bread (unless you're using bread crumbs) in the food processor and pulverize. Add the meats to the bowl and pour in all contents of food processor. Add the egg and mix by hand until well-blended.
make tiny meatballs by rolling a little portion in your hand or use a mini scoop. Each meatball is about the size of a marble. Place each meatball on cookie sheet. When all meatballs are made, place sheet in freezer. After they are completly frozen, pour them into 2 ziplock bags. You now have enough meatballs for 2 pots of soup! Freeze one bag and use one this time!
3 (32 oz) boxes (or cans) of chicken broth
1 bunch of fresh spinach, stems removed, chopped (or one box frozen, chopped spinach)
1/2 cup Acini di Pepe pasta (they are tiny but will grow to small circles!)
Top of stove instructions:
Place broth and spinach in a large pot and bring to a boil. Add pasta and raw meatballs and cook about 20 minutes. Remove from heat and serve.
Instant pot instructions:
Place broth and spinach in instant pot, using manual option, set to 5 minutes. After 5 minutes is up, release pressure, remove lid and add meatballs and pasta. Set manual to 20 minutes. After 20 minutes, allow instant pot to release on its own or release pressure yourself. Meatballs will be floating on top. Stir well and serve.