Fourth Generation Italian Wedding Soup

                        For the Soup Base:

• • • Three 32 ounce boxes of Our Family chicken broth
    • 1 tablespoon olive oil (for cooking)
    • 2 Open Acres carrots, diced
    • 3 ribs of celery, diced
    • 1 small onion, diced
    • 1 teaspoon black pepper
    • 5 ounces baby spinach (about ½ bag)
    • One 16 ounce box acini de pepe

                        For the Meatballs:

• • • ½ lb. Open Acres New York boneless pork chops, ground
    • ½ lb. Open Acres ground beef
    • 1 Our Family egg
    • 1 tablespoon dried parsley
    • ½ cup Our Family Italian blend cheese
    • 1 clove garlic, minced
    • ¼ teaspoon ground fennel

1. Sauté carrots, celery, and onion in 1 tbsp. olive oil until vegetables are softened, approximately 20 minutes.
2. While vegetables are softening, mix ground pork chops, ground beef, egg, dried parsley, cheese, garlic and fennel in a separate bowl. Roll mixture into 1 inch meatballs.
3. When vegetables are softened, add chicken broth and bring to a boil. Add in meatballs. Cover and reduce heat. Let simmer for 20 minutes or until meatballs are cooked through.
4. Prepare pasta according to directions.
5. Mix cooked pasta and spinach in with soup base. Simmer until spinach starts to wilt, approximately 2 minutes.
6. Serve and top with Our Family cheese!

“This Italian Wedding Soup recipe has been in my family for four generations, but now I make it for my family with a little help from the affordability and quality of Our Family products. Even Grandma agrees that I make it best! I serve this warming and hearty soup on a cold Michigan winter day.”

— Rebecca Bartels, Wyoming, MI

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