Italian Wedding Soup

Amount Per Serving
Calories 500		Calories from Fat 261
% Daily Value*
Total Fat 29g		45%
	Saturated Fat 10g	50%
	Trans Fat 1g
Cholesterol 95mg		32%
Sodium 2280mg		95%
Total Carbohydrate 38g		13%
	Dietary Fiber 3g	12%
	Sugars 5g
Protein 24g		48%

Vitamin A 90%		Vitamin C 20%
Calcium 20%		Iron 25%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

Tiny pasta stars and mini meatballs float in a vegetable-rich broth for this classic soup.

3 ounces dry bread crumbs

3/4 cup milk

3 eggs

1 1/2 pounds ground beef

1 1/2 pounds ground pork

as needed salt

as needed pepper

6 tablespoons extra-virgin olive oil

1 1/2 cups small dice carrots

1 1/2 cups small dice celery

1 1/2 cups small dice onions

1 1/2 cups small dice zucchini

9 quarts chicken broth

3 bay leaves

19 1/2 ounces Barilla® Pastina

1 1/2 pounds fresh spinach

1 1/2 cups grated Parmesan cheese

Instructions

Soak bread crumbs in milk for 15 minutes. Add eggs, beef, and pork. Season with salt and pepper and mix well. Roll mixture into 5/8 ounces balls (about 1 inch). Bake in a single layer on sheet pans at 350 degrees until cooked through, 10 to 15 minutes.
In a large stock pot, heat the oil and saute the carrots, celery, onions, and zucchini until tender.
Add the broth and bay leaves. Bring to a boil. Stir in the pastina and bring back to a simmer. Remove from the heat. Cool in batches and refrigerate.

For each serving, to order: Bring 1 1/2 cups soup to a simmer with 3 to 4 meatballs. Stir in about 1 cup spinach and plate.
Garnish with 2 teaspoons Parmesan.