Italian Wedding Soup

For either stovetop or crockpot

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 and line a baking sheet with foil and nonstick spray. Combine meatball ingredients until fully incorporated without over mixing.

Step 2

Roll meatballs into marble size spheres (45-55 meatballs). Place in oven on tray for 18 minutes.

Step 3

Once meatballs are in oven, heat olive oil in a large stock pot on medium heat. Add the onion, carrots, and celery and cook while stirring until softened (8 minutes).

Step 4

Add the chicken+beef broth, bay leaf, water, dry white wine, salt, pepper, and bring to a boil.

Step 5

Set meatballs aside once done in oven. Add pasta once soup is boiling and cook until Al dente (8 minutes). Taste the soup and adjust seasonings accordingly.

Step 6

Reduce to low heat and add spinach and meatballs.

Step 7

*if storing in crockpot now is the time to turn it on “keep warm” while empty*. Let soup cook another 10 minutes until meatballs are hot and spinach is wilted.

Step 8

*if storing in crockpot, transfer it over now*. Ladle into bowls and top with fresh grated Parmesan cheese