Italian Wedding Soup

Ingredients

• 1 tbsp (15 ml) olive oil
• 1 medium onion (about 150 g), diced
• 1 medium carrot (about 150 g), diced
• 1 celery stalk (about 150 g), diced
• 2 qt (1.9 L) homemade chicken stock
• 1 lb (450 g) small meatballs (30 g each)
• 1/2 lb (225 g) chopped baby spinach or escarole
• 3/4 cup (150 g) pastina or acini di pepe
• Kosher salt and freshly ground black pepper, to taste
• Grated Parmigiano-Reggiano, for finishing

Method

1. 1

   Make the base

   Heat olive oil in a large soup pot over medium heat. Add onion, carrot, and celery. Cook until softened and fragrant, about 8-10 minutes.

2. 2

   Add the stock

   Pour in chicken stock and bring to a gentle simmer.

3. 3

   Add meatballs

   Drop in the meatballs and cook 10-12 minutes, until tender and cooked through.

4. 4

   Add pasta and greens

   Stir in the pastina and cook until just al dente, about 8 minutes. Add spinach and cook 1-2 minutes more, just until wilted.

5. 5

   Finish

   Adjust seasoning. Serve with freshly grated Parmigiano, cracked pepper, and a drizzle of olive oil.