Italian Wedding Soup

Tiny pasta stars and mini meatballs float in a vegetable-rich broth for this classic soup.

3 ounces dry bread crumbs
3/4 cup milk
3 eggs
1 1/2 pounds ground beef
1 1/2 pounds ground pork
as needed salt
as needed pepper
6 tablespoons extra-virgin olive oil
1 1/2 cups small dice carrots
1 1/2 cups small dice celery
1 1/2 cups small dice onions
1 1/2 cups small dice zucchini
9 quarts chicken broth
3 bay leaves
19 1/2 ounces Barilla® Pastina
1 1/2 pounds fresh spinach
1 1/2 cups grated Parmesan cheese
  1. Soak bread crumbs in milk for 15 minutes. Add eggs, beef, and pork. Season with salt and pepper and mix well. Roll mixture into 5/8 ounces balls (about 1 inch). Bake in a single layer on sheet pans at 350 degrees until cooked through, 10 to 15 minutes.
  2. In a large stock pot, heat the oil and saute the carrots, celery, onions, and zucchini until tender.
  3. Add the broth and bay leaves. Bring to a boil. Stir in the pastina and bring back to a simmer. Remove from the heat. Cool in batches and refrigerate.

For each serving, to order: Bring 1 1/2 cups soup to a simmer with 3 to 4 meatballs. Stir in about 1 cup spinach and plate.
Garnish with 2 teaspoons Parmesan.