Italian Wedding Soup

Method

1. 1
   • ground pork 500 g
   • egg 1
   • breadcrumbs 40 g
   • Parmesan 40 g
   • fresh parsley 3 tbsp
   • salt to taste
   • black pepper to taste

   Shape the meatballs — Mix the ground pork with the egg, breadcrumbs, half the Parmesan, parsley, salt, and pepper, then roll into small meatballs.

2. 2
   • olive oil 2 tbsp
   • onion 1
   • carrot 2
   • celery stalk 2
   • garlic 3

   Soften the vegetables — Heat the olive oil in a large pot and soften the onion, carrot, celery, and garlic for 8 minutes.

   ⏱8 min
3. 3
   • chicken stock 1½ l

   Simmer the broth — Pour in the chicken stock, bring to a gentle simmer, and season.

4. 4
   • macaroni 120 g

   Cook the meatballs and pasta — Drop in the meatballs and macaroni and simmer for 12 minutes until the meatballs are cooked and the pasta is tender.

   ⏱12 min
5. 5
   • Parmesan 40 g
   • spinach 150 g

   Wilt in the spinach — Stir in the spinach and cook for 2 minutes until wilted. Serve topped with the remaining Parmesan.

   ⏱2 min