October has finally arrived and fall is in full swing; it’s officially the start of soup season! Soup is one of the easiest meals to meal prep in bulk as a student, and they are customizable to all dietary restrictions. Italian wedding soup is one of my all-time favorites — I’m a sucker for the mini meatballs. Here’s my favorite recipe and feel free to cut it into smaller portions or multiply it for the quantity you are looking to make!
Ingredients
- ¼ cup chopped carrots
- ¼ cup chopped celery
- ¼ cup chopped onion
- ½ cup acini de pepe pasta
- 2 to 3 cups chopped spinach
- 8 to 10 oz ground beef
- Olive oil
- 36 oz chicken broth
- Oregano
- Parsley
- Parmesan cheese
Directions:
- The first step is to make your meatballs. You can use any meatball recipe you’d like, or just use frozen meatballs and cut them up to replicate mini meatballs! I only used ground beef to make mine and thought they were delicious, but if you prefer to mix them with breadcrumbs, eggs or anything else, do whatever your heart desires.
- Once your meatballs are cooked, add some olive oil to a pan and saute your mirepoix (a fancy word for carrots, celery and onion) until fully softened. Feel free to add some chopped garlic in the last minute of cooking for extra flavor.
- Once your veggies are softened, add the chicken broth and turn the heat to high to bring the soup to a boil.
- While your broth is boiling, add your meatballs and pasta. Sprinkle in all your seasonings at this point including oregano, parsley, salt and pepper. Tun the flame back down to a medium-low and cover with a lid until the pasta is cooked for about eight to 11 minutes.
- Finally, add your spinach and cook for another one to two minutes until it is fully wilted.
- Serve with parmesan cheese on top and enjoy!
