Italian Wedding Soup Hearty and Flavorful Meal

Ingredients

• 1 cup small pasta (e.g., acini di pepe or orzo)
• 1 pound ground chicken
• 0.5 pound ground beef
• 0.5 cup grated Parmesan cheese
• 0.25 cup fresh parsley, chopped
• 1 large egg, beaten
• 1 teaspoon Italian seasoning
• 4 cups chicken broth
• 2 cups fresh spinach, chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• to taste Salt and pepper
• 1-2 tablespoons Olive oil for sautéing

Instructions

1. Prepare the Meatballs: In a large bowl, mix together the ground chicken, ground beef, Parmesan cheese, chopped parsley, beaten egg, Italian seasoning, salt, and pepper. Form the mixture into small meatballs, about 1 inch in diameter.
2. Brown the Meatballs: In a large pot or Dutch oven, heat 1-2 tablespoons of olive oil over medium heat. Add the meatballs in batches and brown them on all sides. Remove the meatballs and set aside.
3. Sauté the Vegetables: In the same pot, add a bit more olive oil if necessary. Sauté the onions, garlic, carrots, and celery for about 5-7 minutes until the vegetables begin to soften.
4. Add Chicken Broth: Pour in the chicken broth and bring to a boil. Once boiling, add the small pasta and cook according to package instructions until al dente.
5. Add Meatballs and Spinach: Carefully return the browned meatballs to the pot and add the chopped spinach. Let simmer for an additional 5-10 minutes until the meatballs are cooked through and the spinach is wilted.
6. Season to Taste: Adjust salt and pepper to taste before serving.