Italian Wedding Soup with Mini Meatballs: A Comforting Classic

Easy Italian Wedding Soup with Mini Meatballs

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In a large mixing bowl, combine the ground beef, ground pork, fresh white bread crumbs, chopped fresh parsley, minced oregano, shredded parmesan, egg, and a pinch of salt and freshly ground black pepper. Mix thoroughly until all ingredients are well incorporated.
Roll the meat mixture into bite-sized mini meatballs, about 1 inch in diameter. Set them aside on a plate or tray.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the mini meatballs in batches to avoid overcrowding. Brown the meatballs on all sides, cooking for about 5-7 minutes, then remove them from the pot and set aside, leaving any rendered fat in the pot.
In the same pot, add another tablespoon of olive oil if needed. Add the chopped carrots, yellow onion, and celery. Sauté over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the low-sodium chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
Gently add the browned mini meatballs back into the pot. Stir in the dry acini di pepe pasta. Simmer until the pasta is tender and meatballs are cooked through, approximately 10 minutes.
Stir in the roughly chopped fresh baby spinach and cook for an additional 2-3 minutes until wilted and tender.
Taste the soup and adjust seasoning with salt and freshly ground black pepper if needed. Serve hot with a generous sprinkle of finely shredded parmesan on top for garnish.