Italian Wedding Soup

Preheat the oven to 400F / 200C. Line a large baking sheet with parchment paper (not needed if it’s non-stick).

In a large bowl, add the lean ground beef and ground pork. Add the eggs, garlic, oregano, basil, sage, marjoram, parsley, salt and black pepper, breadcrumbs and Parmesan cheese. Mix gently until just combined.

Roll the mixture into small meatballs, about 2.5 cm in diameter, and arrange them on the prepared baking sheet.

Bake for 18 to 22 minutes, until cooked through and lightly browned. Set aside.

Meanwhile, heat the olive oil in a large pot over medium heat. Add the leeks, carrot and celery and cook for 6-7 minutes, stirring occasionally, until softened.

Stir in the garlic and red chili flakes and cook for 30 seconds until fragrant.

Pour in the white wine and let it simmer for 1 to 2 minutes, scraping up any bits from the bottom of the pot.

Add the pasta, bay leaf and chicken stock. Bring to a gentle boil, then reduce the heat and simmer for 8 to 10 minutes, or until the pasta is just tender.

Next, remove the bay leaf and add the baked meatballs and spinach. Cook for 1 to 2 minutes, until the spinach has wilted and the meatballs are heated through.

Season with salt and freshly ground black pepper to taste and serve hot, with extra freshly grated Parmesan on top if you like.