Italian Wedding Soup (Minestra Maritata)

~At the cusp of Spring, I am craving bright vegetables to welcome the new season. Unfortunately, we still have to contend with the chilly tail end of winter. Italian Wedding Soup captures the best of both elements. The warm soupy comfort of small pasta pieces and tiny meatballs, set against healthy amounts of bright green spinach, all made richer by the welcome addition of fresh Parmesan. This is a splendidly light soothing dish. Served with toasted sandwiches of honey ham and Havarti, it makes for a cozy weekend lunch.

Special Equipment:

6qt stock pot

1 tsp measurement spoon or melon baller

Meatball Ingredients:

½ medium yellow onion- grated

5oz ground beef

5oz ground pork

¼ cup seasoned bread crumbs

¼ cup freshly grated Parmesan

1 egg

1 large garlic clove

fine sea salt

fresh ground pepper

Soup Ingredients:

2 cups ditalini- cooked al dente

1 bunch spinach- washed thoroughly and chopped

1 medium carrot- peeled and diced

3 cans 14.5oz chicken broth

1 can 14.5oz water

¼ cup freshly grated Parmesan

½ tsp garlic salt

½ tsp Italian seasoning

Directions:

1. In a stockpot, combine chicken broth, water, Italian seasoning, and garlic salt. Cover and set on medium high. Once soup comes to a rolling boil, set heat on low and keep covered.
2. While soup is simmering on low, make meatballs. In a medium bowl, combine all ingredients for meatball and mix thoroughly. Using a 1 tsp measurement spoon or melon baller, scoop out portions for meatballs. Use palms to roll and firm balls. Set aside on platter.
3. Once all meatballs are complete, increase heat for soup to medium high again. Add carrots and meatballs into soup and cover for approximately 5min.
4. Add chopped spinach and Parmesan to soup and cover for 3min.
5. Use a spoon to swirl contents lightly and help break up any Parmesan. Taste and adjust accordingly.
6. Dish up into individual bowls and garnish with additional Parmesan if desired.