Zuppa di Matrimonio all`Italiana - Italian Wedding Soup

My husband grew up with an Italian mother and grandmother who loved to cook. Wedding soup was a must have for Christmas day.


1 cup Pastina
1/4 cup Italian seasoned breadcrumbs
1/4 cup milk
1 egg, slightly beaten
1/2 lb ground beef
1/2 lb ground pork
Salt and pepper to taste
2 tablespoons extra virgin olive oil
1/2 cup carrots, diced
1/2 cup celery, diced
1/2 cup onion, diced
3 quarts chicken broth
1 bay leaf
1 6 oz bag fresh spinach, coarsely chopped
1/2 cup Parmigiano cheese, grated


Preheat oven to 350 degrees.
Soak breadcrumbs in milk for 15 minutes. Add egg, ground beef and ground pork to breadcrumbs. Season with salt and pepper. Mix well.
Roll mixture into 1 inch balls. Place on baking sheet and bake for 10-15 minutes until cooked through.
Heat olive oil in a large stock pot. Add carrots, celery, and onion. Cook for 1 minute.
Add chicken broth and bay leaf to stockpot. Bring to boil.
Add Pastina to chicken broth and simmer for 10 minutes.
Add spinach and meatballs to broth and simmer 5 additional minutes.
Serve in individual bowls and sprinkle with grated chees