Bone To Broth Italian Wedding Soup


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Servings: 6

Prep Time: 00:30

Cook Time: 00:25

Main Ingredients

1 • small onion grated

1/3 cup • chopped fresh parsley

1 • large egg

1 teaspoon • minced garlic

1 teaspoon • unrefined salt

2 teaspoons • bone to broth seasoning or bone to broth bouillon

1/2 cup • grated parmesan (optional)

8 oz • lean ground beef

8 oz • ground pork

12 cups • chicken bone to broth (you can use 1- 2, 800ml containers of bone to broth bone broth, and add one 1- 2 800ml containers of water)

10 oz • frozen chopped spinach

6 - 8 oz • approx of acini de pepe or other tiny pasta*

2 tbsp • parmesan (optional)


1To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Then add the cheese, beef, and pork. Shape the meat mixture into meatballs, and place on a baking sheet. We prefer the meatballs to be on the smaller side, but you can make them any size you want.

2To make the soup: Bring the broth and frozen spinach to a boil in a large pot. Add the meatballs (uncooked) and simmer for a few minutes, stirring occasionally to make sure they don't stick. Add the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked (approx 20 minutes). Season with salt and pepper if needed. Sprinkle with parmesan cheese before serving, if you wish.

Additional Notes

Bone to Broth

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