Italian Wedding Soup.

I am on some strange soup kick. This is not like me! Buuuut...here is another delicious soup recipe!

Italian Wedding Soup.

(adapted from The Cooking Photographer)

Meatballs:

1 pound ground pork sausage
1/4 cup Italian dry bread crumbs
2 teaspoons dried parsley leaves
¼ cup freshly grated Parmesan
1 large egg, lightly beaten
1/4 teaspoon salt
¼ teaspoon freshly ground pepper

Combine all ingredients. Form into 1-inch balls, place on cookie sheet, and bake for 30 minutes or until cooked through and lightly browned.

Soup:

3 tablespoon olive oil
1 cup diced carrots, cut into ¼ inch pieces
1/2 cup diced celery, cut into ¼ inch pieces
¼ teaspoon red pepper flakes

1 teaspoon dried onion
1 teaspoon dried garlic
5 cups chicken broth
4 cups water
½ cup dry white wine
1/2 small pasta
2 teaspoons dried
1 cup dried spinach

Heat olive oil over medium heat in a large heavy-bottomed soup pot. Add carrots, celery, red pepper flakes, dried onion, and dried garlic. Sauté until softened – 5 to 6 minutes.

Add wine and bring to a boil. Add broth and water. Bring back to a boil. Add pasta and cook for 9 minutes.

Add the dill and meatballs to the soup and simmer for 20 minutes. Add spinach and cook until hydrated. Season with salt and pepper if desired.

This comes together fairly quickly and taste delicious! Phenomenal with a side of fresh bread. I would definitely make this again, but the next time I think I would make chicken meatballs - the same ones I made back in August.