Jab's Italian Wedding Soup

- Meatballs can be made whatever size you want. - Meatballs can be made in advance and frozen to store. - Add more water to adjust soupy-ness as desired. - Water can also be replaced by more chicken stock.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375 F and set rack to middle. Combine all meatball ingredients in a large bowl, mix together. Form small meatballs (1-1.25" diameter). Should make roughly 50-60 meatballs. Wetting hands with oil/water helps avoid meat sticking to hands. Bake the meatballs on a parchment paper lined pan for 15-20 minutes. Remove and set aside until soup is ready.

Step 2

Heat olive oil in a large pot until shimmering. Saute carrots, onion, and celery over medium heat for ~3 min. Add garlic and saute for another ~3 min. Add in the escarole & spinach and cook for ~5 min more. Add chicken broth, water, 1 tsp salt, and ½ tsp black pepper and bring to a boil. Add the pasta and cook until almost finished. Reduce to a simmer. Add meatballs & beans and heat through until warm (~3-5 min). Taste test the soup and add salt & pepper. Serve with grated cheese & a crusty bread.