Italian Wedding Soup Recipe

Make the Homemade Meatballs: Add the ground beef, ground sausage, breadcrumbs, Parmesan cheese, egg, parsley, garlic, salt, and black pepper to a large bowl. Mix until well combined. Scoop out 2 teaspoons of the mixture at a time and use your hands to roll it into a meatball. (If your hands get sticky, spritz them with nonstick cooking spray and continue rolling.) You should end up with roughly 48 meatballs.

Line a plate with paper towels. Heat 1 tablespoon of the olive oil in a Dutch oven or large pot over medium heat until shimmering. Add half of the meatballs. Cook, stirring often, for 4-5 minutes, or until the balls are lightly browned on all sides. Transfer meatballs to the paper towel-lined plate. Repeat with the remaining oil and meatballs.

Make the Italian Wedding Soup: To the same pot you used for the meatballs, add 1 tablespoon olive oil. Stir in the onion, carrots, and celery. Cook for 3-4 minutes over medium heat, or until tender. Add garlic and continue cooking for 30 seconds, or until fragrant.

Pour in the broth, scraping the bottom of the pot to loosen any browned bits. Turn the heat to high and bring to a boil.

Add the pasta gradually while stirring to avoid clumping. Mix in the salt, black pepper, red pepper flakes, and meatballs. Cover, reduce the heat to medium, and simmer until the pasta is tender, about 7-9 minutes.

Toss in the spinach and stir until well mixed. Cook 2-3 minutes, or until spinach is wilted. Serve immediately with additional red pepper flakes and parsley, if desired.