Italian Wedding Soup

In a large bowl stir together the skinless sausage, ground beef, Parmesan, breadcrumbs, egg, garlic, and oregano until combined. Season with salt, pepper and mix again. With this mixture form 14 large meatballs or for faster cooking 22 smaller ones (about 1 inch in diameter).

In a large pot, heat 2 tablespoon of extra virgin olive oil, add the meatballs and cook for about 5-6 minutes until the inside is cooked through and the outside is golden brown. Remove from heat and set aside.

In the same pot where the meatballs were cooked, heat the remaining oil and add the chopped carrots, celery and onion. Cook until vegetables begin to soften (about 3 min). Add broth and bring to a boil. Also put meatballs and pasta to cook in the same pan over low heat. Follow the cooking times indicated on the pasta package. Finally add spinach, stir and cook until wilted (about 1 minute).

Season with salt and add a pinch of pepper. Serve hot with a sprinkling of freshly grated Parmesan.