Italian Wedding Soup

onceuponachef.com

rjr

subheading: FOR THE MEATBALLS:

1 large egg

3 tablespoons finely chopped fresh chives

2 teaspoons finely chopped fresh sage

2 cloves garlic, minced

¾ lb 85 or 90% lean ground beef

½ lb sweet or hot Italian sausage, removed from the casings

½ cup grated Parmigiano Reggiano

⅓ cup Italian seasoned bread crumbs

¼ teaspoon salt

subheading: FOR THE SOUP:

2 tablespoons olive oil

1 medium yellow onion, diced

2 large carrots, diced

2 stalks celery, diced

6 cups high-quality chicken broth, such as Swanson (do not use low-sodium)

2 cups high-quality beef broth, such as Swanson (do not use low-sodium)

2 cups water

½ cup dry white wine (optional)

1 bay leaf

½ teaspoon salt

¼ teaspoon white pepper (okay to use black pepper)

1 cup small pasta such as dittalini

4 oz fresh spinach, stems trimmed and roughly chopped (once prepped, you should have about 3 packed cups)

Parmigiano Reggiano, for serving

Directions at onceuponachef.com

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