Italian Wedding Soup

Meatballs:

• 1/2 onion
• 1 small carrot
• 2 ribs celery
• 1 clove garlic
• 1 1/2 # ground beef
• 1 egg, whisked
• 2 tsp salt
• 1 tsp pepper

1. Put onion, carrot, celery and garlic in a food processor and process until smooth.
2. Add vegetable mixture to ground beef, egg, salt and pepper and mix by hand until smooth.  It will be a softer mixture, but that is ok.
3. Form mini meatballs (soup size) and sear meatballs in a saute pan on all sides.
4. Set meatballs aside.

Soup

• 1/2 cup onion, diced
• 1/2 cup carrot, diced
• 1/2 cup celery, diced
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 quarts chicken stock
• 8 ounces Ditalini pasta (or any small piece pasta)
• meatballs
• 1 cup zucchini, diced
• 1 oz fresh parsley, chopped
• 1 oz fresh basil, chopped
• 3 Tbsp kosher salt
• 3 Tbsp black pepper
• 1 cup shaved Parmesan cheese

1. Saute onion, carrot, celery, and garlic in olive oil in a stock pot for 4-5 minutes (or until onion is translucent)
2. Add chicken stock  and bring to a boil. 
3. Add pasta, meatballs, and zucchini.  Reduce to a simmer and cook for 10-15 minutes or until pasta is tender or al dente*.
4. Add fresh herbs, salt and pepper.  Stir. 
5. Ladle into bowls and tops with shaved Parmesan.

*Al dente translates to “to the tooth” in Italian.  It is the ideal way to cook pasta, cooking until it is tender but is still firm to the bite.

Yield: 2 quarts.