#1,887: Italian Wedding Soup

As we are inching our way to May, I know that it is moving from soup/crockpot weather, to grilling season, however, I am in the need/mood for super simple, filling, healthy recipes, and soups are the first thing that came to mind.  So when I came across this easy recipe, I decided to give it a chance for my lunches this upcoming week...And maybe a breakfast (which I got some very weird looks for).

Overall, I really did enjoy this soup/recipe.  I took the lazy way and let the meatball cook right in the stock (instead of pre-cooking/browning them).  And although I would still do that again for ease, they probably would have been better if browned first because they would have had a slightly firmer texture.  Regardless, I thought this one was pretty good...and SOOOOOO simple.   

FOR THE MEATBALLS:

1 lb ground pork

1/2 C Italian breadcrumbs

2 cloves garlic, minced

Salt and pepper

Chili flake, to taste

1/4 C shredded Parmesan cheese

1/4 C finely chopped onion

FOR THE SOUP:

2 stalks celery, chopped

2 carrots, chopped

1 onion, chopped

2 C ditalini or other small pasta

8 C good chicken stock

2 cloves garlic, minced

2 C water (may or may not be needed)

One 5-ounce package fresh spinach

Shaved Parmesan cheese for garnish (optional)

If you are cooking your meatballs separate, preheat the oven to 350 degrees.  For the meatballs, mix all of the meatball ingredients together by hand.  Roll the meatballs into mini meatballs, about 1 inch in diameter. Bake the meatballs about 20 to 25 minutes or until well browned and done.

For the soup, put the stock, celery, onions, and garlic (and meatballs if cooking in the soup) into a large pot or dutch oven.  Bring to a boil.  Reduce heat slightly, making sure it is still boiling.  Cook the veggies about 5 minutes. 

I cooked the pasta separately, then let cool before adding it to the soup so that it wouldn't get mushy/overcooked.  Add in the pasta and bring it back to a boil.  Once at a full boil again, reduce the heat again slightly but keep it still bubbling.  Cook and stir until the pasta (and meatballs) are done.  

If necessary, add in the 2 cups of water if it seems your stock is cooking out too much.  Once it's done, turn the heat off and stir in the meatballs if you cooked them separately.  Stir in the spinach until it is wilted.  Serve with the shaved Parmesan, if desired.