Super Sized Italian Wedding Stew

One of my favorite soups is Italian Wedding. I'm a meatball fanatic, and I could eat pasta in some way, shape or form every night for dinner. And usually I love all things mini, however with Italian Wedding soup, I thought bigger might be better. In my mind, I imagined a big bowl full of the Italian Wedding soup elements with some warm broth poured over top and lots of parmesan cheese. It took a soup and made it a big, hearty meal!

Super Sized Italian Wedding Stew

Meatballs:

1 lb. lean ground beef

1 egg white

1 tbsp. tomato paste

1/4 cup bread crumbs

1/2 tsp. dried Italian herbs

Salt and pepper

2 tbsp. parmesan cheese

4 cups chicken stock

10 oz. fresh baby spinach leaves

3 carrots, peeled and sliced

1/2 lb. cavatappi

Pinch of crushed red pepper flakes

Parmesan cheese, to garnish

Bring a large pot of water to boil, salt heavily, drop in pasta and cook to al dente.

Add spinach to a large colander, pour pasta down over spinach to wilt it, drain and set aside.

Add chicken stock to a stock pot. Bring to a simmer.

In mixing bowl, combine meatball ingredients.

Form into 12 meatballs, gently drop into the stock.

Add carrots to the meatball pot.

Simmer for 8-10 minutes, until meatballs are cooked through.

Skim off any fat from the meatballs.

Add pasta and spinach to serving bowls.

Spoon out carrots and meatballs, pour desired amount of remaining stock over.

Garnish with red pepper flakes and cheese.