Olive Garden Italian Wedding Soup

READY IN: 1hr 5mins




  • In a mixing bowl, combine the bread crumbs, cheese, nutmeg and 1/4 cup onion. Add the egg and ground meats and blend well with your hands. Shape into little meatballs, about 3/4 inch to one inch in diameter.
  • Brown them in a little hot oil until they are well colored on all sides. Drain on a paper towel.
  • In the bottom of a large soup kettle or dutch oven, heat 2 tbsp of olive oil and saute the garlic and the onion slowly until they begin to disintegrate. Do not let them brown or burn. You may need to add a tsp of stock as they cook.
  • Sprinkle the flour over the onion mixture and stir continuously as you make the roux. Stir until the flour turns a light brown. Pour the boiling beef stock into the kettle and bring to a boil, stirring to blend well.
  • Add the pasta and the spinach and simmer until the pasta is tender. Adjust the seasonings. Return the meatballs to the soup and heat through. Serve hot.