Best Italian Wedding Soup

Meatballs: Line a baking sheet or cutting board with parchment paper; set aside. Add egg to a large bowl and whisk. Add all remaining meatball ingredients and mix with your hands just until combined. Using a 1/2 teaspoons scoop, shape the mixture into 1-inch-diameter meatballs. Place on prepared baking sheet; set aside.

Heat the oil over medium-high heat in a large Dutch oven/soup pot. Add onions, carrots, and celery, and sauté for 5 minutes; add the garlic and sauté for one minute.

Add the beans, chicken broth, and all seasonings. Cover the soup, bring it to a simmer, remove the lid, and add the meatballs. Simmer for 5 minutes.

Add tje pasta and simmer an additional 8-10 minutes or until meatballs are cooked through and pasta is tender.

Stir in the spinach and lemon juice, allow spinach to wilt, about one minute. Taste and season with salt and pepper if desired. Add additional broth or water if desired for a less chunky soup.