Italian Wedding Soup (Zuppa di Matrimonio all`Italiana)

[rtebalt]

1 cup BARILLA Pastina
1/4 cup Italian seasoned breadcrumbs
1/4 cup milk
1 egg, slightly beaten
8 ounces ground beef
8 ounces ground pork
to taste salt
to taste freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 cup carrots, diced
1/2 cup celery, diced
1/2 cup onion, diced
1/2 cup zucchini, diced
3 quarts chicken broth
1 bay leaf
1 bag (6 ounces) fresh spinach, coarsely chopped
1/2 cup Parmigiano cheese, grated

PREHEAT oven to 350 degrees.
SOAK breadcrumbs in milk for 15 minutes. Add egg, ground beef and ground pork to breadcrumbs. Season with salt and pepper.

Mix well.
ROLL mixture into 1 inch balls. Place on baking sheet and bake for 10-15 minutes until cooked through.
HEAT olive oil in a large stock pot. Add carrots, celery, onion, and zucchini.
Cook for 1 minute.
add chicken broth and bay leaf to stockpot.

bring to boil.
add pastina to chicken broth and simmer for 10 minutes.
ADD spinach and meatballs to broth and simmer 5 additional minutes.
SERVE in individual bowls and sprinkle with grated cheese

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