Italian Wedding Soup
Soup with small meatballs, greens, and tiny pasta
Ingredients
- minced beef350 g
- small pasta100 g
- spinach150 g
- egg2 pcs
- parmesan80 g
- chicken broth1200 ml
- salt1 to taste
- black pepper1 to taste
Instructions
Mix the minced beef with egg, some of the Parmesan, salt, and pepper.
Shape small meatballs about the size of a walnut.
Bring the chicken broth to a boil and gently add the meatballs.
Cook for 8-10 minutes until the meatballs are cooked through.
Add the small pasta and cook until tender, then add the spinach for the last 1-2 minutes.
Serve the soup hot, sprinkled with the remaining Parmesan.
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