Sunday Wedding Soup

Ingredients

• 1 lb ground beef (80/20 mix)
• 1 lb ground pork
• 1 cup plain breadcrumbs
• 2 large eggs, beaten
• 1/2 cup finely grated Parmesan cheese
• 3 tbsp Salted Perfection Santa Maria Select Blend
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 carrots, peeled and sliced into 1/4-inch rounds
• 3 stalks celery, sliced into 1/4-inch pieces
• 10 cups high-quality chicken stock
• 1 cup acini di pepe or orzo pasta
• 6 oz fresh baby spinach, roughly chopped
• Fresh Italian parsley, chopped for garnish

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, ground pork, breadcrumbs, beaten eggs, grated Parmesan, and 1.5 tablespoons of the Salted Perfection Santa Maria Select Blend. Mix by hand until just combined, being careful not to overwork the meat.
3. Roll the mixture into tiny meatballs, about the size of a large marble or 3/4-inch in diameter. Place them on the prepared baking sheet and bake for 15 minutes until browned and cooked through.
4. While the meatballs are in the oven, heat the olive oil in a large heavy-bottomed pot over medium heat. Add the onion, carrots, and celery along with the remaining 1.5 tablespoons of the Salted Perfection Santa Maria Select Blend. Sauté for about 8 to 10 minutes until the vegetables are softened and the onions are translucent.
5. Pour the chicken stock into the pot and bring it to a gentle boil. Once boiling, reduce the heat to low and let it simmer while the meatballs finish cooking.
6. In a separate pot of salted boiling water, cook the acini di pepe pasta according to the package directions until al dente. Drain and set aside.
7. Carefully add the baked meatballs into the simmering soup pot. Let them cook together for about 10 minutes to allow the flavors to marry.
8. Just before serving, stir in the chopped spinach and let it wilt for about 2 minutes. The heat of the broth is all you need to soften the greens while keeping them bright.
9. To serve, place a spoonful of the cooked pasta in the bottom of each bowl and ladle the hot soup and meatballs over the top. Garnish with a sprinkle of fresh parsley. DUNZO!