Hidden Valley Italian Wedding Soup #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. Traditional recipe with a Hidden Valley twist.

• Ready In: 40 mins
• Serves: 4
• Yields: 4 bowls with about 4 meatballs each

Ingredients

• 2  quarts chicken broth (preferably home-made)
• 1  medium carrot
• 1  stalk celery
• 1  lb ground pork
• 1 (1 ounce) package  Hidden Valley Original Ranch Dips Mix, Harvest Dill
• 1⁄4 cup  breadcrumbs
• 1⁄2 cup  whole wheat macaroni
• 1⁄4 teaspoon fennel seed, chopped
• 6  ounces fresh spinach
• 1 (14 ounce) can cannellini beans
•  parmesan cheese

Directions

1. In a 3-quart pot, heat chicken broth over high heat.
2. Peel and chop carrot; chop celery; add both to broth.
3. While waiting for broth to come to a boil, place ground pork in a medium bowl, add Hidden Valley Original Ranch Harvest Dill Dips Mix packet and bread crumbs. Mix with hands until blended.
4. When broth comes to a boil, add macaroni and keep at a simmer.
5. Add chopped fennel seeds and stir to ensure macaroni is not sticking to pot.
6. Use hands to roll pork mixture into 1”-meatballs and drop one at a time into boiling broth. Keep broth at a low boil. The pork mixture should make 16-18 meatballs. Allow soup to simmer for 10-12 minutes to cook meatballs through.
7. Add 6 oz. fresh spinach leaves.
8. Open 1 can of cannelloni beans and drain, but do not rinse. Add beans to soup and stir.
9. Cover soup pot with lid and turn off heat. Let soup rest for as long as 20 minutes. (The soup is even better the following day.) Re-heat if necessary. Ladle soup into four bowls and sprinkle with parmesan to taste.