Italian Wedding Soup

Method

1. 1

   Combine the ground meat, breadcrumbs, Parmesan, parsley, egg, salt, and pepper. Mix gently and roll into small meatballs.

2. 2

   Heat 1 tablespoon olive oil in a large pot over medium heat. Brown the meatballs in batches, then transfer to a plate.

3. 3

   Add the remaining 2 tablespoons olive oil, onion, and carrots. Sauté for 7–8 minutes, until softened. Stir in the garlic and cook for 1 minute.

4. 4

   Pour in the chicken broth, scraping up any browned bits. Bring to a gentle boil.

5. 5

   Return the meatballs to the pot. Reduce the heat, cover, and simmer for 10 minutes.

6. 6

   Add the pasta and simmer according to its package directions, stirring occasionally, until tender and the meatballs are cooked through.

7. 7

   Stir in the 3 cups of spinach and cook for 1–2 minutes, until wilted. Taste and adjust the seasoning.

8. 8

   Serve warm with grated Parmesan.