A spin off of the classic Italian Wedding soup using my meatball recipe (previous blog post or you can buy frozen meatballs and cheat). I won’t tell!
1 TSP EVOO
1 small onion, diced
1 large carrot or 12 baby carrots, sliced
1 celery rib, thinly sliced (I used my frozen ice cubed celery to toss in)
3 cloves garlic, kept whole for seasoning
1 Qt Vegetable Broth
1 Cup Water
1 TSP dried oregano
1 TSP dried parsley
Salt and Pepper to taste
12-24 mini meatballs
1 cup fresh chopped spinach
1 large baby portabella mushroom, thinly sliced
1 cup Ditalini or small elbow pasta
Sauté onion, celery, carrots, herbs and garlic cloves over med heat in a large pot with the EVOO. Once onions have softened (they should become translucent) pour in vegetable broth and 1 cup water. Bring to a boil then reduce to a simmer. Add in meatballs. You can break a few up for adding flavor. Simmer for about 20 minutes, taste as you go along. Once you feel the soup has enough flavor add in pasta, spinach and mushrooms. Simmer until past is tender and spinach is wilted about 9-11 minutes.
Add shredded parmesan on top and serve up!