Italian Wedding Soup
2 dozen Cremer’s meatballs
2 tbsp. Olive oil
1 medium yellow onion, chopped
3 celery stalks, diced
3 carrots, diced
2 cloves garlic, minced
1 tsp. Kosher salt
8 cups chicken stock or broth
1 cup uncooked ditalini pasta
¼ cup fresh pesto (homemade or store-bought)
¼ cup grated Parmesan cheese, plus more for serving
3 cups packed fresh spinach leaves
2 tsp. freshly squeezed lemon juice
Heat 1 tablespoon of Olive oil in a large Dutch oven over medium heat. Add the onion and sauté for 5 minutes. Add the remaining Olive oil, celery, carrots, and salt and sauté another 5 minutes, stirring occasionally. Add the garlic and sauté for 1 minute longer. Stir in the chicken stock and increase heat to medium-high, bringing to a rolling simmer. Reduce the heat to low and stir in the pesto, Parmesan cheese, meatballs, and spinach. Cook just until the spinach is wilted, about 2 minutes. Add the lemon juice and check for taste. Add salt and pepper if needed.
Cook pasta in a separate pot until al dente. Rinse and keep warm.
To serve, add soup to a bowl, add some of the noodles and top with freshly grated Parmesan.
