Italian Wedding Soup

I have a hearty soup recipe today for Italian Wedding Soup. The name refers to the meat and vegetables marrying well together. Minestra Maritata means married soup. And it truly is a harmony of flavors with tasty, tender, little meatballs swimming in an herby broth with tubettini pasta, spinach, carrots, onion and garlic. It is the sort of soup you wish was served in a bottomless bowl…

This is a main course soup that is fairly quick and easy to make. Depending on how fast you get the meatballs made and the veggies chopped this can be ready for the table in about 45 minutes from start to finish.
 

1. Mix all the meatball ingredients together in a large bowl using a fork. Form into small meatballs about the size of a quarter using your hands. Set aside.

2. In a large soup pot saute onion and carrot in 2-3 tablespoons of Olive oil over medium-low heat until soft and tender, season well with salt and pepper. Add garlic and basil; saute until fragrant.

3. Add chicken broth and turn up heat and bring to a slow boil. When it begins to boil add meatballs carefully one at a time. Add tubettini and spinach. Season with salt and pepper. Simmer for 25 minutes.

4. Stir in parsley and Parmesan cheese. Taste and re-season with salt and pepper if desired. Serve with additional Parmesan and crusty bread.

*For a heartier soup with less broth add 2/3 cup pasta, for more broth add 1/2 cup.