Italian Wedding Soup

What you need

Ingredients

• ¼ cup plain breadcrumbs ($0.08)
• ¼ cup grated Parmesan ($0.97)
• ½ tsp Italian seasoning ($0.03)
• ⅛ tsp salt ($0.01)
• ⅛ tsp black pepper (freshly cracked, $0.01)
• 1 lb. ground Italian sausage (hot, mild, or sweet, $3.92)
• 1 large egg ($0.12)
• 1 yellow onion ($0.86)
• 2 garlic cloves ($0.18)
• 3 carrots ($0.89)
• 3 ribs celery ($0.51)
• 2 Tbsp olive oil ($0.35)
• 1 tsp Italian seasoning ($0.05)
• 6 cups chicken broth ($0.76*)
• ½ cup small pasta (I used pearled couscous, $0.41**)
• 4 cups fresh spinach ($0.80***)
• fresh parsley (chopped, optional)

In the correct order

Instructions

1. Gather the ingredients for your meatballs. I find making the meatballs first helps this recipe go a bit faster! You can also form your meatballs a day in advance, or freeze them for easier use later on.
2. Mix dry ingredients for meatballs; combine the breadcrumbs, grated Parmesan cheese, Italian seasoning, salt, and pepper in a bowl. Stir to combine.
3. Add the Italian sausage, breadcrumb mixture, and egg to a large bowl.
4. Use your hands or a fork to mix them together until just combined.
5. Divide and shape the mixture into 20 small meatballs, about 1 Tbsp each. Set the meatballs aside.
6. Gather ingredients for the soup.
7. Dice the onion, carrots, and celery, and mince the garlic.
8. Add the olive oil to a large soup pot and heat over medium. Add the diced vegetables, garlic, and Italian seasoning, cooking until the vegetables have softened, about 4 minutes.
9. Add the chicken broth to the soup, stir to combine, then place a lid on top and bring it up to a boil.
10. Once the soup is boiling, add the meatballs to the soup and continue to boil until the meatballs are cooked through (about 10 minutes).
11. (Optional) If you prefer browned meatballs, you can cook them in a skillet with a little olive oil first over medium heat until browned on the outside, then transfer to the boiling soup to finish cooking at this stage in the recipe.
12. Add the tiny pasta to the boiling soup and continue to boil until the pasta is tender (about 6 minutes).
13. Finally, stir in the fresh spinach until wilted. Give the soup a taste and adjust the seasonings to your liking. Top with optional parsley, if using. Serve hot and enjoy!