Italian Wedding Soup


1 lb ground beef
1/3 cup grated Parmesan cheese
1/3 cup bread crumbs
1/4 cup water
2 tbsp parsley, chopped
3  cloves garlic, minced
1 3/4 tsp kosher salt
1/2 tsp dried oregano
Ground pepper, to taste
2 tbsp olive oil
1 onion, diced
2 stalks celery, sliced
2 leeks, chopped
8 cups chicken stock
4 cups baby spinach, sliced


Mix together the ground beef, bread crumbs, 1/3 cup Parmesan cheese, water, 1 clove minced garlic, oregano, parsley, 3/4 tsp kosher salt, 1/4 tsp pepper and form into 1 inch balls. Set them all on a baking sheet and refrigerate until ready to cook.

Preheat oven to 375F.

Heat oil in a large pot on medium high heat. Add the onions and leeks and cook  for 10 minutes, until starting to caramelize. Add celery and saute 5 minutes, then add garlic and cook for one additional minute or until fragrant. Add all the stock and turn heat to high, once boiling, add the spinach and set to medium low and cover and cook for 15 minutes.

Bake the meatballs in the oven  for 12 minutes and add to the soup and cook for an additional 5 minutes with the spinach. Salt and pepper to taste and serve with parmesan cheese on top.

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