Italian Wedding Soup 
:
Ingredients
– 1 pound ground beef 
– 1/2 cup breadcrumbs 
– 1/4 cup grated Parmesan cheese 
– 1 large egg 
– 2 cloves garlic, minced 
– 1 teaspoon dried oregano 
– 1 teaspoon dried basil
– 1 small onion, chopped 
– 6 cups chicken broth
– 1 cup diced carrots 
– 1 cup diced celery
– 1 cup small pasta (such as orzo or acini di pepe)
– 2 cups baby spinach or chopped kale 
– Salt and pepper to taste 
– Optional: additional grated Parmesan cheese for serving
Preparation 
1. Make Meatballs: In a large bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, and dried basil. Mix until well combined. Form the mixture into small meatballs, about 1 inch in diameter.
2. Brown Meatballs: In a large pot or Dutch oven, heat a small amount of oil over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove the meatballs and set aside. 
3. Sauté Vegetables: In the same pot, add the chopped onion, diced carrots, and diced celery. Cook until the vegetables are softened, about 5-7 minutes.
4. Add Broth and Meatballs: Pour in the chicken broth and bring to a boil. Return the browned meatballs to the pot. Reduce heat to a simmer and cook for 10-15 minutes, until the meatballs are cooked through. 
5. Add Pasta: Stir in the small pasta and cook until tender, about 5-7 minutes.
6. Add Greens and Season: Add the baby spinach or chopped kale to the pot and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
7. Serve: Ladle the soup into bowls and, if desired, top with additional grated Parmesan cheese. Enjoy warm! 
