Page 158 - The Mediterranean Refresh

Italian Meatball

Wedding Soup

Serves: 8 I get really excited whenever I make Italian wedding soup.
It’s one of my favorite dishes, filled with homemade
browned meatballs, fresh veggies and tiny bits of pasta. It’s DINNER
perfect for any time of the day and never disappoints!

INGREDIENTS INSTRUCTIONS

FOR THE MEATBALLS: 1. Preheat the oven to 350°F. Line a baking sheet
1 large egg with aluminum foil, then set an ovenproof THE MEDITERRANEAN REFRESH
3 tbsp. finely roasting rack on top. Generously spray the rack
chopped fresh chives with nonstick cooking spray.

2 tsp. finely chopped 2. In a medium bowl, beat the egg together with
fresh sage the chives, sage and garlic. Add all the remaining

2 cloves garlic, meatball ingredients and mash with your hands
minced until well combined. Roll the mixture into

⅓ lb. 85% or 90% lean tablespoon-size balls (about 1 inch in diameter
ground beef each) and place on the prepared rack. Bake until
½ lb. sweet or hot lightly browned and cooked through, about
Italian sausage, 18 minutes.
removed from the 3. Meanwhile, heat the olive oil in a medium soup
casings
pot until shimmering. Add the onions, carrots and
½ cup grated celery and cook, stirring frequently, until the
Parmigiano- vegetables are well softened, about 8 minutes.
Reggiano
Add the chicken broth, beef broth, water, wine, if
⅓ cup Italian- using, bay leaf, salt and pepper and bring to a boil
seasoned bread for about 8 minutes.
crumbs
¼ tsp. salt 4. Cook the pasta according to the package
directions until al dente, about 7 minutes. Taste
FOR THE SOUP: the soup and adjust the seasoning if necessary,
2 tbsp. olive oil then lower the heat and add the spinach and
1 medium yellow meatballs. Simmer for a few minutes, until the
onion, diced recipe continues

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