First, mix the ground pork, ground beef, egg, breadcrumbs, Italian seasoning, Parmesan cheese, garlic, parsley, oregano, salt, and pepper together by hand. Be sure not to overwork the mixture or your meatballs will be tough. Roll them into balls, and set aside.
Then, brown the meatballs in olive oil for a few minutes per side. The meatballs should be browned but not completely cooked through. Searing the meatballs is a crucial step and should not be skipped!
To make the soup:
Now, add the onions, carrots, and celery and sauté for a few minutes until it’s softened. Add the garlic when the veggies are almost done.
Deglaze the pan. Next, add a little chicken stock to the Dutch oven and scrape all the tasty brown bits off the pan.
Then, add the remaining stock and bring it to a boil.
Add meatballs and pasta. Reduce the liquid to a simmer, and add the meatballs and dried acini de pepe pasta. Cover and cook until the meatballs are done and the pasta is tender. Don’t forget the salt and pepper!
Add spinach. When it’s almost time to serve, add the baby spinach leaves and let them wilt.
Serve with a little Parmesan cheese on top with a slice of toasty bread.
Swap the proteins. If you’re not a fan of ground beef and ground pork, switch up the meats. You can use ground chicken or ground turkey.
Make it soupier. If you like your Italian wedding soup with tons of broth, use ¼ cup less pasta. This will give you all the same flavors with more liquid to slurp.
Use kale. Swap the spinach for kale. Follow the same steps, adding the kale last and serving once it’s wilted but still bright green.
Storing. Store in the fridge in an airtight container for up to 4 days, or freeze for 3-4 months.