Mini Meatball Pasta Soup

I love Italian Wedding Soup. This is a bit of a spin on it, using regular pasta instead of pastina. Meatballs in a savoury broth, with spinach, shaved parmesan, and small pasta shells. It’s the ultimate in warm-your-soul food and on rotation here at home all winter.

Recipe

Ingredients:

• 1 lb pork/beef blend

• 2 handfuls breadcrumbs (I eyeballed it here, you truly don’t need a lot)

• 3 tbsp grated parmesan-reggiano

• 1 egg

• 1/2 white onion, grated

• 2 cloves garlic, grated

• salt and pepper to taste

• 2 900 ml boxes of beef broth

• parmesan rind (optional)

• 2 cups dried baby pasta (i.e. shells)

• Spinach or kale, chopped for serving

Directions:

1. Mix your meat with the bread crumbs, onion, garlic, parmesan, beaten egg and salt and pepper to taste. Roll into small meatballs, about 1 1/2 tsps for each. Set aside on a plate while you heat up a swirl of EVOO in a big dutch oven.

2. Over medium heat, heat up your oil and add enough meatballs, giving space in between each. Brown on all sides then set aside. Keep doing this in batches until all your meatballs are well browned.

3. Add in a splash of broth, and scrape up all the bits at the bottom of the pan. It’s all flavor so this step is important.

4. Add remaining broth and browned meatballs, and turn up the heat until it boils. Reduce to a simmer, add the rind and allow to cook for 10-15 minutes.

5. Add your pasta and cook until al dente (according to package directions; some pastas will cook in as little as 5 minutes so watch it carefully).

6. Taste for salt, then remove from heat.

7. Add a small handful of greens to your serving bowls, ladle the soup right over and shave fresh parmesan right before serving!