Italian Wedding Soup

• 1 large egg ↔ Remplacer
• 3 tablespoons finely chopped fresh chives ↔ Remplacer
• 2 teaspoons finely chopped fresh sage ↔ Remplacer
• 2 cloves garlic, (minced) ↔ Remplacer
• ¾ lb 85 or 90% lean ground beef ↔ Remplacer
• ½ lb sweet or hot Italian sausage, (removed from the casings) ↔ Remplacer
• ½ cup grated Parmigiano Reggiano ↔ Remplacer
• ⅓ cup Italian seasoned bread crumbs ↔ Remplacer
• ¼ teaspoon salt ↔ Remplacer
• 2 tablespoons olive oil ↔ Remplacer
• 1 medium yellow onion, (diced) ↔ Remplacer
• 2 large carrots, (diced) ↔ Remplacer
• 2 stalks celery, (diced) ↔ Remplacer
• 6 cups high-quality chicken broth, (such as Swanson (do not use low-sodium)) ↔ Remplacer
• 2 cups high-quality beef broth, (such as Swanson (do not use low-sodium)) ↔ Remplacer
• 2 cups water ↔ Remplacer
• ½ cup dry white wine ((optional)) ↔ Remplacer
• 1 bay leaf ↔ Remplacer
• ½ teaspoon salt ↔ Remplacer
• ¼ teaspoon white pepper ((okay to use black pepper)) ↔ Remplacer
• 1 cup small pasta such as dittalini ↔ Remplacer
• 4 oz fresh spinach, (stems trimmed and roughly chopped (once prepped, you should have about 3 packed cups)) ↔ Remplacer
• Parmigiano Reggiano, (for serving) ↔ Remplacer

Les conversions sont approximatives ; la source originale reste la référence.

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