In a bowl, combine together the ground pork, beef, egg, garlic, parmesan cheese, breadcrumbs, milk, salt, pepper, and Italian seasoning. Shape into 18-20 meatballs (or 35-40 mini meatballs).
In a Dutch oven, heat 1 Tbsp oil over medium/high heat. Once the oil is hot, add half of the meatballs. Cook until the meatballs are browned, turning occasionally. Remove the meatballs to a separate dish and repeat with remaining meatballs.
Add 1 Tbsp butter with onions and carrots and sautee until soft and golden (6-7 minutes), then add the minced garlic and saute another minute.
Pour in the broth and add the pasta, bring to a boil and cook for 5 minutes.
Add the meatballs back to the soup, season with salt and pepper to taste, and keep at a low boil for an additional 7-9 minutes, or until pasta is cooked to your desired doneness.
Add the spinach and cook another minute, or until spinach is wilted. Serve with freshly grated parmesan cheese.
Nutrition Facts
Italian Wedding Soup Recipe
Amount per Serving
Calories
341
% Daily Value*
Fat
19
g
29
%
Saturated Fat
7
g
44
%
Cholesterol
88
mg
29
%
Sodium
1272
mg
55
%
Potassium
730
mg
21
%
Carbohydrates
18
g
6
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
27
g
54
%
Vitamin A
4068
IU
81
%
Vitamin C
9
mg
11
%
Calcium
143
mg
14
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.