Italian Wedding Soup

PREP 30min     COOK 45min     Total 1 hr 15 min    Makes 6 Servings

YOU WILL NEED

Meatballs:

• 1/2-pound Ivester Family Farm Italian sausage

• 1/2-pound ground beef

• 1 Ivester Family Farm egg

• 1 tsp dried parsley

• 1 tsp dried oregano

• 2 garlic cloves minced

• 1/2 cup Italian style breadcrumbs

• 1/2 cup shredded parmesan cheese

• 2 tbsp olive oil

Soup:

• 2 tbsp olive oil

• 1/2 medium white onion diced

• 2 sticks celery chopped

• 3 medium carrots sliced

• 2 tablespoons olive oil

• 8 cups chicken broth

• 1/2 cup acini de pepe

• 2 bay leaves

• 3 cups baby spinach chopped

DIRECTIONS

Add the meatball ingredients to a bowl. Mix together, using your hands. Form meatballs and transfer to a parchment lined baking sheet.

Add the olive oil to a skillet and heat it over medium-high heat. Sear the meatballs until they're browned on the outside. They will continue cooking in the soup. Set aside meatballs on a plate once seared.

Add olive oil, onions, celery, and carrots to the soup pot and sauté until softened.  Add broth, acini de pepe, and bay leaves and bring to a boil.

Reduce the heat to simmer and add meatballs. Simmer for 10 minutes.

Add spinach and simmer until wilted.