Angela’s Italian Wedding Soup

UPDATED! Much easier recipe with fewer ingredients and better flavour. My take on the classic! Veal meatballs and chick peas added for fiber! A delicious main course soup!

Angela’s Italian Wedding Soup
Meatballs:
1 pkg ground veal (about a pound)
.5 cup Bread Crumbs (Plain or seasoned)
1 egg, slightly beaten
.5 tsp Salt
.5 tsp pepper
.5 tsp Red Pepper Flakes
1 tsp Basil, Dried
2 tsp garlic paste (find it in the Indian foods or paste 2 cloves)
about 3/4 cup more bread crumbs to roll the meatballs in
olive oil

Soup:
1 med onion, large dice
1 sm pkg creminis, sliced
1 Tbl garlic paste
2 cloves minced garlic
1 Tbl dried basil
1 tsp herbes de provence
2 Tbl worcestershire sauce (L&P is best)
1 tsp Red Pepper Flakes
1 package Frozen Chopped Spinach
1 can chick peas
4 cup Chicken Stock
1/2 cup dried small pasta
2 Tbl sherry vinegar
zest of one lemon

to serve:
ground parmesan
Parsley, Fresh chopped
fresh squeezed lemon

Directions

Combine first eight ingredients to make meatballs. Heat heavy wide pot (dutch oven) to med hi and add olive oil to cover bottom. Form small balls about a teaspoon each, roll in breadcrumbs then place into pot and brown on all sides. When the meatballs are browned, remove from pan and set aside.

In same oil, add next eight ingredients, reduce heat a bit. Cook until the veg is softened. Add frozen spinach, up heat to med hi. Once spinach has thawed a bit, add chick peas and stock. Turn up to high, bring to boil then reduce to simmer. Add in small pasta, meatballs (with any juice), vinegar and zest.

Cook at a simmer for about 15 mins. Check for seasoning and add salt if needed. Finish with the fresh parsley and juice of half the lemon.

Serve with parmesan and a squeeze of lemon.