Italian Wedding Soup With Acini De Pepe

• For soup:
• 2 Tablespoons Bertolli Extra Virgin Olive Oil
• 2 small onions, chopped
• 3 medium carrots, chopped
• 2 stalks celery, chopped
• 1 tablespoon garlic, minced
• 64 oz reduced sodium chicken broth
• 1 10 oz package frozen chopped spinach, thawed, excess water removed by squeezing through a seive.
• 3 oz acini de pepe pasta
• salt and pepper
• Grated parmesean for passing
• Crusty Italian bread for moping.
• For Meatballs:
• 1/2 lb. ground beef
• 1/3 cup Italian breadcrumbs
• 1 egg, beaten
• 1/4 cup grated parmesean cheese
• 5 fresh basil leaves, finely chopped
• salt and pepper

1. In a large heavy soup pot or dutch oven over medium heat, add Bertolli olive oil. Heat oil until hot but not smoking. Add the chopped carrot, onion, garlic, celery, and saute until veggies are soft and the onion is translucent, about 10 minutes. Add chicken broth, stir, and increase heat to high. Meanwhile, make the meatballs. In a medium mixing bowl combine the ground beef, beaten egg, breadcrumbs,cheese and basil. Add salt and pepper. Mix ingredients with clean hands and form into small balls of a consistent size, about 1/2 to 1 inch wide. Once soup has come to a rapid boil, gently add meatballs into pot. Allow to boil for 5 minutes, do not stir. Turn heat down to low and simmer soup an additional 10 minutes. Next add the spinach and pasta and simmer an additional 10 minutes. Add salt and pepper to taste. Serve soup with finely shredded parmesean cheese and crusty Italian bread.

olive oil, onions, carrots, stalks celery, garlic, chicken broth, water, pepe pasta, salt, parmesean, crusty, ground beef, italian breadcrumbs, egg, parmesean cheese, fresh basil, salt

Taken from www.epicurious.com/recipes/member/views/italian-wedding-soup-with-acini-de-pepe-1200529 (may not work)