Italian Wedding Soup-style Pastina

Ingrediente

Today, we’re turning two Italian classics into one: Italian Wedding Soup Pastina!

Tiny beef and pork meatballs are browned until golden, then served over a pot of creamy, parmesan-y pastina made with a blended mirepoix, white wine, spinach, lemon, and plenty of black pepper. It has all the flavors of Italian Wedding Soup, but in a much cozier, thicker, spoonable format.

Ingredients below, full recipe is in my bio!

For the meatballs:

½ lb ground beef

½ lb ground pork

Torn day-old bread (or breadcrumbs)

Milk

Grated yellow onion

1 egg

Freshly grated parmesan

Grated garlic

Chopped parsley

Basil leaves, finely chopped

Dried oregano

Calabrian chili paste or red pepper flakes (to taste)

1 tsp kosher salt

½ tsp freshly cracked black pepper

For the pastina:

Olive oil

Yellow onion

Celery

Carrot

Dried oregano

Calabrian chili flakes or red pepper flakes, to taste

Patina

Dry white wine (optional)

Chicken broth

Grated garlic

Spinach, roughly chopped

Butter (optional)

Juice and zest of ½ lemon, to taste

Freshly grated parmesan cheese, plus more for serving