This is our family’s favorite soup, a very garlicky Italian Wedding Soup. This really is a meal in a bowl, along with a whole lot of warming comfort.
This recipe makes enough to feed 8.
Italian Wedding Soup
For the meatballs:
1 lb. lean ground beef or turkey, or a combination of both
1/4 C. bread crumbs
1 Tbsp. Worcetershire sauce
1 clove garlic, minced fine
salt and pepper to taste
In a medium mixing bowl, combine all ingredients and combine thoroughly. Shape into meatballs as small as you can. ( I use a very small ice cream scooper that is meant specifically for truffle-making.)
In a large pot, on medium heat 2 tbsp. olive oil. Lightly brown the meatballs, about 5 minutes. When all sides are brown, add:
3 cartons (26 oz.) Beef Stock (I used Swanson’s stock, not broth)
1 slivered garlic clove
4-5 handfuls of baby spinach
2 cups *cooked* small pasta such as pastina, orzo or acini di pepe
Taste, and adjust seasonings if necessary and serve steaming hot, garnished with a little parmesan cheese.