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Barilla® Italian Wedding Soup

  • 60minutes

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Source: main.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup Barilla Pastina

  2. 1/4 cup Italian seasoned breadcrumbs

  3. 1/4 cup milk

  4. 1 egg, slightly beaten

  5. 8 ounces ground beef

  6. 8 ounces ground pork

  7. salt (to taste)

  8. freshly ground black pepper (to taste)

  9. 2 tablespoons extra virgin olive oil

  10. 1/2 cup carrots, diced

  11. 1/2 cup celery, diced

  12. 1/2 cup onion, diced

  13. 1/2 cup zucchini, diced

  14. 3 quarts chicken broth

  15. 1 bay leaf

  16. 1 bag (6 ounces) fresh spinach, coarsely chopped

  17. 1/2 cup Parmigiano cheese, grated

Instructions Jump to Ingredients ↑

  1. Steps:

  2. Preheat oven to 350 degrees.

  3. Soak breadcrumbs in milk for 15 minutes. Add egg, ground beef and ground pork to breadcrumbs. Season with salt and pepper. Mix well.

  4. Roll mixture into 1 inch balls. Place on baking sheet and bake for 10-15 minutes until cooked through.

  5. Heat olive oil in a large stock pot. Add carrots, celery, onion, and zucchini. Cook for 1 minute.

  6. Add chicken broth and bay leaf to stockpot. Bring to boil.

  7. Add Pastina to chicken broth and simmer for 10 minutes.

  8. Add spinach and meatballs to broth and simmer 5 additional minutes.

  9. Serve in individual bowls and sprinkle with grated cheese.

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