Italian Wedding Soup

In a medium mixing bowl, combine the ground meat, egg, Parmesan, breadcrumbs, minced garlic, chopped parsley, salt, and pepper.
Use clean hands to gently mix the ingredients until evenly combined.
Roll into small bite-sized meatballs (about ¾-inch wide) and place them on a plate or baking sheet.
Refrigerate for 10–15 minutes to help them firm up while you prep the soup base.

In a large soup pot or Dutch oven, heat olive oil over medium heat.
Add diced onion, carrots, and celery. Sauté for about 6–8 minutes until softened and fragrant.
Stir in the garlic and cook for another 1–2 minutes, being careful not to burn it.

Pour in the chicken broth and bring to a gentle boil.
Once boiling, reduce the heat to medium-low and carefully drop the chilled meatballs into the broth one at a time.
Simmer gently for 10–12 minutes, or until the meatballs are cooked through and tender.

Once meatballs are cooked, stir in the uncooked pasta.
Simmer for 8–10 minutes, stirring occasionally, until the pasta is tender.
Add the chopped spinach and cook for another 2–3 minutes until wilted and vibrant.

Ladle the soup into bowls and top with freshly grated Parmesan.
Serve hot with crusty bread or a squeeze of lemon for brightness.
Leftovers taste even better the next day!