ITALIAN WEDDING SOUP 5 | Just A Pinch Recipes

Ingredients

• ## MEATBALLS
• 1/3 cup(s) milk, lukewarm
• 2 slice(s) bread, torn into small pieces
• 1 pound(s) lean ground beef
• 1/2 pound(s) hot italian sausage, casings removed
• 1 large free-range egg, beaten
• 1/2 cup(s) grana padano cheese, grated
• 2 tablespoon(s) fresh parsley, finely chopped
• 2 large cloves garlic, pressed
• 1/2 tablespoon(s) italian seasoning
• 1/4 teaspoon(s) ground himalayan sea salt, or to taste
• 1/4 teaspoon(s) freshly ground black pepper, or to taste (i always use mixed peppercorns)
• ## SOUP
• 2 tablespoon(s) olive oil
• 2 cup(s) white onions, diced
• 1 cup(s) carrots, diced
• 1 cup(s) celery, diced
• 1 teaspoon(s) ground himalayan sea salt, or to taste and divided
• 1 large clove garlic, pressed
• 7 cup(s) low-sodium chicken broth
• 3 cup(s) low-sodium beef broth
• 1/2 cup(s) dry white wine
• 1 large bay leaf
• 1/2 teaspoon(s) freshly ground black pepper, or to taste (i always use mixed peppercorns)
• 1 cup(s) ditalini rigati pasta
• 4 cup(s) fresh spinach, stems trimmed and roughly chopped if needed
• 1 tablespoon(s) freshly squeezed lemon juice
• 1/4 cup(s) grated grana padano cheese, or as needed for garnish