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ITALIAN WEDDING SOUP

A simply, sensational Italian classic. A bowl of flavour where fresh olive oil reigns supreme. And who doesn't love a tasty meatball?

INGREDIENTS:
12 cups chicken broth
1/4 cup extra virgin olive oil
1 pound ground beef
3/4 cup carrots, finely diced
1/2 cup celery, finely diced
1 cup onion, finely diced 
1/2 cup Panko bread crumbs, unseasoned
1/3 cup fresh Italian parsley, large stems removed, finely chopped
1 egg, whisked
1 tbsp Garlic olive oil
1 tsp Kosher salt
1/2 tsp black pepper
1/2 cup fresh Parmesan cheese, grated
3/4 cup orzo or other tiny pasta shape
1 pound fresh baby spinach leaves
1 large lemon, zested and cut in half for juice
1/4 cup fresh dill, oregano or basil, roughly chopped (or 1 tbsp dried)

DIRECTIONS:

In large pot, heat olive oil on medium-high until glistening. Add 3/4 cup onion, celery and carrots. Stir until softened. Add chicken broth. Bring to a boil and reduce heat to simmer.  In a large mixing bowl, add beef, Garlic oil, parsley, egg, salt, pepper and 1/2 cup Parmesan. Blend by hand until combined. Gently roll 1-inch to 1-1/2 inch meatballs in palm of hand. When complete, add meatballs to broth and increase heat to medium. Cook for 15 minutes. Raise heat to medium-high and bring to a boil. Add pasta and cook for 5 minutes or until al dente. Reduce heat to simmer. Add spinach and lemon zest, stirring occasionally. Serve in bowls and drizzle with olive oil, grated Parmesan and a bit of squeezed lemon. 

INSPIRED BY:  Sarah Copeland, NYTimes Cooking