Catelyn Stark’s Red Wedding Soup
  • 1 lb ground beef
  • 1 clove garlic, minced
  • ½ cup Italian-seasoned panko bread crumbs
  • 1 egg
  • ½ cup parmesan cheese
  • ¼ cup olive oil
  • 2 garlic cloves, minced
  • 1 small onion, diced
  • 1 28-oz can diced tomatoes
  • 1 32-oz chicken broth
  • ½ lb small pasta (I used campanelle)
  • 3 cups baby spinach
  1. In a mixing bowl, knead together your beef, garlic, egg, bread crumbs, cheese and ¼ cup parmesan cheese. Don’t be a puss, use your hands. Mix totes completely. Form meatballs, no larger than an inch in diameter.
  2. In a dutch oven (or large soup pot), heat olive oil over medium heat. Plop in meatballs and turn until browned (6-8 minutes). Remove to a plate aside.
  3. Stir in garlic and onions to the olive oil. Cook for about 5 minutes, until softened and fragrant.
  4. Add in tomatoes and chicken broth. Bring to boil. Add in pasta. Cook for about 5 minutes. Add in meatballs and spinach. Simmer for about 5 minutes or until pasta is al dente.
  5. Serve with a sprinkle of parm and a knife across the throat.
Recipe by HoboTrashcan at