Easy Italian Wedding Soup
To make the meatballs:
✔️1lb each of ground beef and ground pork
✔️1 cup each of seasoned bread crumbs and powder type Parmesan
✔️1/2 c finely diced onion
✔️salt, pepper, Italian seasoning • mix all the ingredients, make sure they are combined but don’t over mix • form into small, one inch balls, set on a cookie sheet and let them rest on the counter for 30 minutes
For the soup:
✔️dice 2 cups each of celery, onion and carrots, sauté in some olive oil in a soup pot (I also use some celery leaves) I add 4 to 6 cloves of garlic
✔️season veggies with some salt, pepper, Italian seasoning, sauté until soft
✔️I use chicken bouillon so i add two to three tablespoons plus about 16 cups of water, you can also use 4, 32ounce cartons of brorth, add to veggies and simmer for 20 to 30 minutes
✔️after the veggies have simmered for 30, add the meatballs and simmer again for 30
✔️add one bag of frozen mini potato dumplings and simmer 10 minutes, I prefer the dumplings over pasta for this soup because they don’t suck up all the broth.
✔️add in as many handfuls of fresh spinach as you wish
This soup makes great leftovers also.