Recipe: Italian Wedding Soup

When I think of kid friendly recipes I can't help but think about Scott's little cousin, Nathan. At two years old, he has developed quite a sophisticated palate-his current obsession is Italian Wedding Soup. Whether you are young or old, this soup is definitely a crowd pleaser.

Italian Wedding Soup
Makes 8 servings

For Meatballs:

• ½ pound ground beef
• ½ pound sweet Italian sausage, casings removed
• 2 cloves garlic, finely chopped
• ¼ cup parsley leaves, finely chopped
• ¼ cup breadcrumbs
• 3 tablespoons grated Parmesan cheese
• 1 large egg, beaten
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 teaspoon dried oregano

For Soup:

• 1 tablespoon extra-virgin olive oil
• 1 small onion, chopped
• 3 small carrots, peeled and chopped
• 4 cups baby spinach, roughly chopped
• 1 teaspoon kosher or sea salt
• ¾ teaspoon ground black pepper
• 2 quarts low-sodium chicken broth
• ¾ cup alphabets pasta

1. For the meatballs, place the beef, sausage, garlic, parsley, breadcrumbs, cheese, egg, ½ teaspoon of salt, ¼ teaspoon of pepper, and oregano in a large bowl and mix until thoroughly combined. Cover the mixture and set aside in the refrigerator.

2. To make the soup, heat the oil in a large pot over medium-high heat. Add the onions and carrots and cook until tender, about 6 minutes. Add the spinach and the remaining salt and pepper and cook until the spinach wilts, about 2 minutes. Add the broth and bring to a boil. Add the pasta and reduce to a simmer.

3. Remove the meatball mixture from the refrigerator and form 1½-inch balls. Add them to the soup and continue to simmer until the pasta and the meatballs are fully cooked, about 12 minutes. Serve with additional grated Parmesan cheese on the side.

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