Italian Wedding Soup

A classic soup, adapted from a Cook’s Country recipe.

Serves 6 to 8. About an hour to prepare.

Ingredients

Meatballs

• 2 slices white bread, torn into pieces
• 1/2 cup milk
• 1 egg yolk
• 1/2 cup grated Parmesan cheese
• 3 tablespoons chopped fresh parsley leaves
• 3 garlic cloves, minced
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1 pound ground beef

Soup

• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 3 quarts low-sodium chicken broth
• 1 large bunch of spinach, stemmed, leaves chopped
• 1 cup orzo
• 3 tablespoons chopped fresh parsley leaves
• Salt and pepper

Instructions

For the meatballs:

1. Soak the bread in the milk for a few minutes until you can stir it to a “mush”.
2. Add remaining ingredients, except the beef, and mash to combine.
3. Add ground beef and mix (you may have to use your hands) until well combined.
4. Form mixture into 1-inch meatballs (you should have about 55) and place on rimmed baking sheet.
5. Cover with plastic wrap and refrigerate until firm, at least 30 minutes. (Meatballs can be made up to 24 hours in advance.)

For the soup

1. Heat oil in large Dutch oven over medium-high heat until shimmering.
2. Add garlic and red pepper flakes, cook about 30 seconds.
3. Add broth and bring to boil.
4. Stir in spinach and simmer until softened, 10 to 15 minutes.
5. Gently stir in meatballs and pasta, reduce heat to medium, and simmer until meatballs are cooked through and pasta is tender, about 10 minutes.
6. Stir in parsley and salt and pepper to taste.
7. Serve.
8. Leftover soup can be refrigerated for up to 3 days.