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A classic Italian Wedding Soup full of vegetables and mini meatballs.
"Really a good soup. The adobo spice is quite salty so I used a little less."
Mix above ingredients for meatballs together well with hands. If mixture is too wet, add additional bread crumbs 1/4 cup at a time. Once mixed together, use about 1 to 1-1/2 tbsp of meat mixture to form balls. I usually get about 60 or so with this amount of ingredients. Place meat balls on a greased cookie sheet and bake at 350 for 20-30 minutes. Remove from the oven an set aside.
Add the olive oil to a soup pot and let it heat up. Add the garlic and let sauté for a few minutes. Then add the bullion and allow it to dissolve. Once completely dissolved, add the onion an mix together well. Reduce heat and cover for about 5 - 7 minutes or until the onion is translucent.
Add the broth an remaining spice, then raise the heat. Cover and bring to a boil. Let simmer for about 5 minutes. Remove the cover and add the cheese to the soup. Stir continuously until it has dissolved completely into the broth. Now it's time to add the meatballs, pasta, and frozen spinach. If using fresh spinach wait until the next step to add it. Bring to a boil again an cook for about 5 minutes. Add the fresh escarole and carrots, and spinach if you are using fresh. Bring to a boil again and cook for an additional 5 minutes. Turn off the heat and let stand for about 15 minutes before serving.
I like to make this large amount because it usually makes about 12 servings for my family. Feel free to reduce the amount of broth and bullion, but even when I do that, I usually don't reduce the spices by much if at all.
Try it as per the recipe then experiment as you would like. That's what I do to make it my own.