Italian Wedding Soup

 1 small onion

1/3 cup chopped fresh Italian parsley

1 large egg

1 tsp garlic, minced

1 tsp salt

1 slice white bread, grated or shredded

1/2 cup grated Parmesan

8 oz ground beef

8 oz ground pork

12 cups chicken broth

10 oz frozen chopped spinach

6-8 oz of Acini de Pepe or other tiny pasta

2 Tbsp Parmesan

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Then add the cheese, beef, and pork. Shape the meat mixture into meatballs, and place on a baking sheet. I prefer the meatballs to be on a smaller size, but you can make them any size you want.

To make the soup: Bring the broth and frozen spinach to a boil in a large pot. Add the meatballs (uncooked) and simmer for a few minutes, stirring occasionally to make sure they don't stick. Add the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked (approx 20 minutes). Season with salt and pepper if needed. Sprinkle with parmesan cheese before serving.

This is a fun soup that is a little different. I think we had this too many times and burned ourselves out on it. Here is the original recipe.