Italian Wedding Soup
30 minServes 6
A broth-based soup with seasoned ground beef meatballs, pasta, chickpeas, and spinach finished with parmesan and parsley.
| prepShape meatballs from ground beef and seasonings | ||||
| 450 g ground beef | Shape meatballs into bite-sized rounds | Add pasta & meatballs, boil 8 min | Reduce heat, stir in spinach, chickpeas, garlic powder, oregano & chili flakes | Stir in parmesan & parsley, serve hot |
| 1 1/2 tsp garlic powder | ||||
| 1 1/2 tsp onion powder | ||||
| 2 tsp oregano | ||||
| 2 tsp salt | ||||
| 1 tsp pepper | ||||
| 2 litres / 2 quarts chicken broth | Bring broth to a boil | |||
| 150 g ditali pasta | ||||
| 1 can chickpeas, drained | ||||
| 120 g spinach | ||||
| 1 tsp garlic powder | ||||
| 1 1/2 tsp oregano | ||||
| 1 tsp chili flakes | ||||
| 100 g parmesan cheese | ||||
| 15 g chopped fresh parsley | ||||
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