Warm Italian Wedding Soup with Juicy Meatballs
Whip up a cozy bowl of wedding soup with soft meatballs, fresh veggies, and pasta swimming in a rich, satisfying broth. Great for any gathering!
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Ingredients
- 1 medium yellow onion, chopped small.
- 2 teaspoons finely chopped fresh sage.
- ¾ pound lean ground beef (85-90%).
- ½ cup grated Parmigiano Reggiano cheese.
- 1 large egg, beaten.
- 3 tablespoons minced fresh chives.
- 2 diced celery stalks.
- 6 cups low-sodium chicken broth.
- ½ pound Italian sausage, casing removed.
- ¼ teaspoon salt (for seasoning meat).
- 1 cup ditalini or other tiny pasta.
- ½ teaspoon white pepper.
- 2 tablespoons olive oil for sautéing.
- 1 bay leaf for flavoring broth.
- 2 cups beef stock.
- 2 cloves garlic, everything minced up.
- ½ cup breadcrumbs flavored with Italian herbs.
- 2 diced carrots.
- 2 cups plain water as extra liquid.
- 4 handfuls of roughly chopped fresh spinach.
- ¼ teaspoon salt (for the soup).
- 4 ounces grated Parmigiano for servings.
- ½ cup dry white wine, optional but good.
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