Italian Wedding Soup

Meatballs Ingredients

250 g ground meat of choice (I used beef)1 small onion (finely diced)2 cloves garlic (minced)1 tbsp fresh parsley (chopped) or 1/2 tsp dried parsley4 tbsp breadcrumbs1 tbsp Parmesan (grated)2 tbsp milk1 egg1/2 tsp salt1/4 tsp ground black pepper

Soup

1 large onion (finely diced)2 cloves garlic (minced)1 celery (finely diced)1 large carrot (diced)1 red bell pepper (diced)2 cups cabbage (chopped)2 cups spinach1 tsp dried Italian herbs (or 1/2 tsp dried oregano 1/2 tsp dried basil)8 cups chicken broth (homemade or store bought)1/2 tsp salt (to taste)1/4 tsp ground black pepper (to taste)1 cup small pasta of choice (orzo, ditalini, etc)

Steps

To make the meatballs, combine all the ingredients, mix gently till thoroughly combined, shape into 1 inch spheres, transfer onto lightly greased tray & refrigerate for 30 mins.In a large pot, heat 1 tbsp olive oil over high, add half of the meatballs, cook until they are browned (turning occasionally), repeat with remaining meatballs & set aside.Into the pot used earlier, add onion & garlic, cook for 5 mins, add celery, carrot, bell pepper & cabbage, cook for 2 mins.Add dried herbs, cook for 1 min, add chicken broth, salt & pepper, bring to a boil.Add pasta & browned meatballs, cook for 5 mins, add spinach & let the soup boil until pasta is cooked to desired doneness & spinach has wilted.Taste to adjust seasoning, ladle into individual bowls & serve warm or hot.