Target: 6 × 4 inches · landscape

Italian Wedding Soup with Pork Meatballs

55 min · 6 servings

Ingredients

□ 1 lb ground pork

□ 1/4 cup plain fine breadcrumbs

□ 1/3 cup finely grated Parmesan cheese

□ 1 large egg

□ 2 garlic cloves, finely grated

□ 1 tbsp finely chopped fresh parsley for meatballs

□ 1 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper

□ 1 tbsp extra-virgin olive oil

□ 1 medium yellow onion, finely diced

□ 2 medium carrots, peeled and cut into small dice

□ 2 celery ribs, cut into small dice

□ 8 cups low-sodium chicken broth

□ 3/4 cup acini di pepe pasta

□ 5 oz baby spinach

□ 2 tbsp finely chopped fresh parsley for serving

□ 1/2 tsp dried oregano

1. Gently mix pork with Parmesan, breadcrumbs, egg, garlic, parsley, salt, pepper, and oregano; shape 30 small meatballs.

2. Soften onion, carrots, celery, and garlic in oil. Add broth and bring just to a gentle simmer.

3. Simmer meatballs until a center one reaches 160 F. Add acini di pepe and cook to package timing, tender with a slight bite.

4. Wilt spinach briefly, taste broth, and serve with parsley and Parmesan.

Cook’s note: Keep the broth at a gentle simmer so the meatballs stay tender and the soup stays clear.