Italian Wedding Soup

This recipe has been passed down in my family for generations!

Ingredients

• 1 lb ground beef

• ½ lb Italian sausage

• ½ cup breadcrumbs

• 1 egg

• ¼ cup parmesan

• 1 cup acini di pepe pasta

• 2 carrots, 2 celery stalks, 1 onion, 3 garlic cloves (all diced)

• 4 cups escarole, chopped

• 2 boxes chicken broth

• 2 bay leaves

• olive oil, Italian seasoning, garlic powder, red pepper flakes (optional), salt & pepper

• fresh parsley + extra parmesan for serving

---

Instructions:

In a large bowl, mix together ground beef, Italian sausage, breadcrumbs, egg, Parmesan, Italian seasoning, salt, pepper, and garlic powder, roll the mixture into mini meatballs, heat olive oil in a large pot, brown the meatballs in batches, then remove and set aside, in the same pot, add diced celery, carrots, and onion, cook until soft, then add minced garlic and cook for 1-2 minutes, pour in chicken broth and add bay leaves, Italian seasoning, salt, pepper, and garlic powder, bring to a simmer, cook acini di pepe pasta in a separate pot according to package instructions, once the soup is simmering, add meatballs back into the pot, then add chopped escarole and cook for 5 minutes until greens are tender, stir in cooked pasta, top with extra grated Parmesan, fresh parsley, and red pepper flakes before serving