Homemade Italian Wedding Soup

One of my friends worked in Calgary, Alberta for a few years.  She gave me a cookbook from the Municipal District of Rocky View, with recipes contributed by municipal staff and local politicians.  I use it all the time, and it has some hidden gems inside.  It has an incredibly delicious cheesecake recipe submitted by the Honourable Ralph Klein.  The thought of King Ralph slaving over chocolate marble cheesecake amuses me for some reason.  Also, did you know that Stephen and Laureen Harper love Mexican food so much that they modify regular recipes, like lasagna, to make them more “Mexican”?  It’s true.

I adapted this recipe from the Rocky View cookbook is the latest big hit in our house.  Pete likes it, C enjoys the meatballs (the spinach, however, is thrown onto the floor) and I could probably eat it every day.  And who doesn’t love a hearty soup when it’s cold outside?

For the meatballs:

  • 1 egg
  • 1 lb lean ground beef
  • 1/3 cup bread crumbs
  • 2 tbsp parsley
  • 3 tbsp Parmesan cheese
  • 1/2 tsp salt
  • pinch of pepper

For the soup:

  • 8 cups chicken broth
  • 1 cup miniature pasta
  • 1 cup chopped frozen spinach (thawed and drained)

Preheat the oven to 350 degrees F.  In a large bowl, beat the egg.  Add ground beef, bread crumbs, parsley, Parmesan cheese, salt and pepper and mix.

Form the mixture into small meatballs (roughly the size of a marble).  Place meatballs on a baking sheet covered in tin foil.  Bake for 25 minutes.

In a large pot, bring the broth to a boil and add pasta.  Cook for five minutes at a low boil.  Add thawed and drained spinach and cook for another five minutes.  Add the meatballs and bring to a simmer.  Serve and enjoy!

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