Wisconsin
Italian Wedding Soup:
Make approximately 40 – 1” to 1 ¼” meatballs from: ¾# ground beef, ¾# Italian sausage, 2/3 cup fresh bread crumbs, 2 cloves minced garlic, 3 Tbs parsley, 1/4cup grated Romano, 1/4cup grated Parmesan, 1 egg, 2 Tbs milk, & salt+pepper. Bake @ 350 degrees1/2 hour then set aside. To make soup: Brown in olive oil – 1 large onion minced, 3 carrots diced, 3 stalks celery diced – until veggies are soft. Add 10 cups chicken stock & ½ cup dry white wine. Bring to boil & add 1 cup small pasta (orzo, etc). Cook 8 minutes until pasta is tender. Add ¼ cup minced fresh dill & meatballs. Simmer 1-2 minutes. Salt & pepper to taste. Stir in 12 oz fresh baby spinach washed and trimmed. Cook 1 minute. Ladle into soup bowls and sprinkle w/grated fresh parmesan. (also can add chicken from making stock or a rotisserie one).