Italian Wedding Soup

Meatballs:

1/2-pound ground beef 

1/2-pound Italian sausage

1 small onion, diced 

1/2 cup Panko breadcrumbs

1 egg

2 tablespoons parsley

2 tablespoons grated Parmesan 

1/2-teaspoon kosher salt

Soup: 

2 tablespoons vegetable oil

1 onion, diced

2 carrots, peeled and diced

2 stalks celery, diced 

1 teaspoon dried oregano

1 teaspoon dried thyme

8 cups chicken broth

1 bunch chard

1 cup acini de Pepe pasta

Salt and pepper

Grated Parmesan, for serving 

Heat oven to 350°. Line a sheet pan with parchment. In a large mixing bowl, combine meatball ingredients and mix with your hands. Form mixture into 1-inch meatballs and arrange on prepared sheet pan. Bake until firm, about 18 minutes.

In a stock pot or Dutch oven over medium-high heat, heat, oil. Add onion, carrot and celery, and cook, stirring until onion is translucent. Add oregano and thyme and cook 1 minute more. Add chard and sauté until slightly wilted about 3 minutes, then add broth. Reduce heat to medium and let simmer for 8 minutes. Add pasta and simmer for 7 minutes longer. Add meatballs and simmer 5 minutes more. Season to taste with salt and pepper. Serve with grated Parmesan.