Italian Wedding Soup

Prepare the meatballs: In a mixing bowl, gently combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, minced garlic, parsley, egg, salt, and black pepper. Mix just until combined, being careful not to overwork the meat. Roll into small, ¾-inch meatballs and set aside.

Brown the meatballs: Heat olive oil in a large soup pot over medium-high heat. Add the meatballs in batches, browning them on all sides for about 2 minutes. They will finish cooking in the broth. Remove and set aside.

Sauté the vegetables: In the same pot, add the diced onions, carrots, and celery. Cook over medium heat until softened, about 5-6 minutes. Add a splash of olive oil if needed. Stir in the minced garlic and Italian seasoning, cooking for another 30 seconds until fragrant.

Simmer the broth: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and gently return the browned meatballs to the pot. Let them simmer for about 10 minutes so the flavors can develop.

Add the spinach: Stir in the fresh spinach and let it wilt for about 1-2 minutes. If using frozen spinach, ensure it is thawed and well-drained before adding.

Cook the pasta separately: Boil the pasta according to package instructions until al dente. Drain and add a portion to each serving bowl.

Serve and enjoy: Ladle the hot soup over the cooked pasta and garnish with freshly grated Parmesan cheese. Serve immediately with crusty bread for dipping.