Italian Wedding Soup

Step 1 -Add the beef and pork into a large mixing bowl.

Step 2 -Add the breadcrumbs, parsley, oregano, parmesan, egg, 1 teaspoon of salt, and 1/4 teaspoon of pepper.

Step 3 -Gently toss the mixture together with clean hands until everything is coated and evenly distributed.

Step 4 -Shape the mixture into small meatballs, about 3/4-1-inch around, and place them on a plate.

Step 5 -Heat 1 tablespoon of olive oil in a large, non-stick skillet on the stove-top over medium-high heat.

Step 6 -Once the oil is shimmering, add 1/2 of the meatballs and cook, stirring occasionally, until mostly browned and cooked through, about 4 minutes.

Step 7 -Transfer the cooked meatballs to a paper-towel-lined plate to drain.

Step 8 -Repeat with the remaining 1/2 of the meatballs.

Step 9 -While cooking the meatballs, heat the remaining 1 tablespoon of olive oil in a large pot over medium-high heat.

Step 10 -Add in the carrots, onion, and celery and cook until the vegetables soften, for about 6-8 minutes.

Step 11 -Add in the garlic and sauté until fragrant, about 1 minute.

Step 12 -Pour in the chicken broth and season with salt and pepper to taste.

Step 13 -Bring the soup to a boil.

Step 14 -Add the cooked meatballs and the pasta and cook until the pasta is tender, for about 10 minutes.

Step 15 -In the last minute of cooking, add the spinach and stir.

Step 16 -Serve warm topped with parmesan.