Italian Wedding Soup | RICARDO

Name: Italian Wedding Soup | RICARDO
Total time: 90 min
Ingredients: 1 lb (450 g) mixed ground meat (such as beef, pork, veal); 1/4 cup (30 g) breadcrumbs; 1/4 cup (20 g) fresh Parmesan cheese, grated; 1/4 cup (10 g) flat-leaf parsley, finely chopped; 3 garlic cloves, chopped; 1 egg, lightly beaten; 2 tbsp (30 ml) olive oil; 2 tsp dried oregano; 1 tsp red pepper flakes; 2 carrots, diced; 2 celery stalks, diced; 2 onions, chopped; 4 cups (1 litre) chicken broth; 4 cups (1 litre) beef broth; 1 Parmesan cheese rind (optional); 1 cup (150 g) small pasta (such as fregola, orzo, small shells); 6 cups (140 g) baby spinach; 1 lemon, juice only; 1 1/2 cups (105 g) fresh Parmesan cheese, grated; 1/2 cup (25 g) mixed herbs, finely chopped (such as flat-leaf parsley, oregano, dill)

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This soup recipe makes a comforting meal with meatballs, short pasta and vegetables.

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Ingredients

1 lb (450 g) mixed ground meat (such as beef, pork, veal)
1/4 cup (30 g) breadcrumbs
1/4 cup (20 g) fresh Parmesan cheese, grated
1/4 cup (10 g) flat-leaf parsley, finely chopped
3 garlic cloves, chopped
1 egg, lightly beaten
2 tbsp (30 ml) olive oil
2 tsp dried oregano
1 tsp red pepper flakes
2 carrots, diced
2 celery stalks, diced
2 onions, chopped
4 cups (1 litre) chicken broth
4 cups (1 litre) beef broth
1 Parmesan cheese rind (optional)
1 cup (150 g) small pasta (such as fregola, orzo, small shells)
6 cups (140 g) baby spinach
1 lemon, juice only
1 1/2 cups (105 g) fresh Parmesan cheese, grated
1/2 cup (25 g) mixed herbs, finely chopped (such as flat-leaf parsley, oregano, dill)