Italian Wedding Soup | TasteToronto

Ingredients

• 8 cups low sodium chicken stock
• 4 cups water
• 3 ribs celery, cut in half lengthwise and sliced
• 2 carrots, cut into quarters lengthwise and sliced
• 2 bunches spinach, chopped
• 1 medium onion, quartered and thinly sliced
• 250 grams acini di pepe pasta, cooked until al dente and drained
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/2 cup Parmigiana-Reggiano, grated (plus additional for topping)
• 1 slice white bread
• 2 eggs
• 3 garlic cloves, minced
• 1 tablespoon parsley, chopped
• Salt, to taste
• Fresh ground black pepper, to taste