Italian Wedding Soup

First make the meatballs:

• 1/2# mild Italian sausage
• 1/2# hamburger
• 1 egg- beaten
• 1/8C milk or cream
• 1/4C panko breadcrumbs
• 1t Italian seasoning
• 1/4C shredded Parmigiano
• 1/2t salt
• 1/2t onion powder
• 1/2t pepper

Mix everything together and roll into 1″ balls. Smoke on your smoker at it’s lowest temp for 45 minutes. Then, turn the heat up to 300F and let go another 15 minutes, or until meatballs get to 165F.

While the meatballs are smoking, prepare the soup:

• 1/4C olive oil
• 3C diced carrots (about 6 carrots)
• 3 stalks celery diced
• 1 sweet onion diced
• 3 quarts chicken broth
• 1T beef bouillon or soup base
• 1/2C dry white wine
• 2 bay leaves
• 1C ancici de pepe pasta
• 3C fresh baby spinach
• Parmigiano for serving

Sauté the trilogy on med/high heat in the olive oil for 5 minutes. Add broth, bouillon, wine and bay leaves. Bring to a simmer and add the meatballs into the soup. Cook for 10 minutes, then add pasta and cook for another 10 minutes. Toss the spinach into the pot during the last 5 minutes. Sprinkle with Parmigiano when served.