Italian Wedding Soup Recipe

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

8 oz. ground beef

8 oz. ground Italian sausage

1 egg

½ cup. panko bread crumbs

½ cup. grated parmesan cheese

½ tsp. salt

¼ tsp. black pepper

Pinch crushed red pepper flakes

2 tbsp. olive oil

¾ cup. carrots, peeled and diced

¾ cup. yellow onion, peeled and diced

½ cup. celery, diced

4 garlic cloves, peeled and minced

6 cups. Aneto Chicken Broth

Salt and pepper, to taste

1 ½ cups. cooked acini de pepe or ditalini

2 cups. chopped baby spinach

Grated parmesan, olive oil, and crushed red pepper flakes, for sprinkling

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Instructions:

Preheat oven to 400°F and line a large baking sheet with parchment.
Place ground beef, sausage, egg, panko, parmesan, salt, pepper, and crushed pepper in a medium bowl. Using your hands, combine the ingredients until blended.
Portion the mix using a small scoop or tablespoon measure and roll into balls. Place on the prepared baking sheet and bake for 15 minutes, or until browned and cooked through. Remove from the oven and set aside.
Heat oil in a large pot over medium-high heat. Once hot, add carrots, onion, celery, and garlic, sauté for 5 minutes.
Add broth to the pot, stir to combine, and bring to a simmer. Simmer for 10 minutes or until the vegetables are tender-crisp. Reduce heat to medium-low.
Add meatballs to the pot, stir to combine, and continue to cook for 10 minutes or until the meatballs have reheated and the vegetables are tender. Season to taste with salt and pepper.
Divide cooked pasta and chopped spinach between serving bowls. Top with soup and sprinkle with additional parmesan, olive oil, and crushed red pepper (optional) before serving.

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