This Italian Wedding Soup recipe is outta this world! I made enough in the hopes we could have soup for days and that's exactly what we did. I really can't think of anything better than pasta, meatballs and vegetables in a hot broth. Italian Wedding Soup...delizioso!
In a large bowl, combine the meats, egg, breadcrumb, salt, pepper, garlic powder, onion powder, and parmigiana-reggiano.
Using clean hands, mixture the ingredients all together. You may have to use more breadcrumbs as you go along to get the right consistency. You don't want it too wet but you also don't want it too dry.
These meatballs are meant to be small (about 1") so once the meat is mixed, take a small amount of meat and roll it into a small ball. They don't need to be completely packed, a loose meatball is just fine for this recipe.
Fry the meatballs
Heat some olive oil in the Dutch Oven. When hot, add the meatballs and fry, rolling frequently until they are brown on all sides. About 3-4 minutes. Remove from the pot and set aside.
Cook the soup
Add a bit more olive oil to the pot if needed. Add the vegetables and saute for about 5 minutes or so.
Add the garlic and let cook for about 30 seconds to a minute.
Add the broth and Italian seasoning. Bring to a boil. When boiling, drop the heat and simmer.
Add the meatballs back to the pot along with the acini di pepe and parsley. Cook for 10 minutes until the pasta and meatballs are cooked.
Add the spinach and cook until wilted. Taste the soup and add salt and pepper to taste.
Top with fresh Parmigiano-Reggiano (or Parmesan) cheese.