Make and form the meatballs: Get out a large mixing bowl and add all of the ingredients for the meatballs into it. Use your hands to mix all of these ingredients until they are thoroughly incorporated. Then let this mixture rest for 10 minutes so the flavors meld together. Finally, Use your hands to roll and form the meat into small balls (about a ping pong size or smaller) and place them on a plate.

Brown the meatballs: Add the 2 tablespoons of olive oil to a large pot and place it over medium heat. Once the pot is hot add the meatballs (make sure this is done in batches as you don’t want to overcrowd the pot) and brown them for roughly 3 to 4 minutes. Then use tongs to flip them over and let them brown on the other side for roughly another 3 minutes. Remove the browned meatballs from the pot and place them on a plate. Repeat this process until all the meatballs are browned. Don’t worry if the meatballs aren’t fully cooked, they will finish cooking in the soup.

Make the base for the soup: Add the diced onion, carrot, and celery to the pot and sautee these ingredients for 5 minutes or until the onion has become translucent. Next toss in the minced garlic along with the dried parsley, basil, and oregano. Stir the ingredients and continue to saute for another minute. Finally pour in the chicken stock and white wine. Stir everything together and let the soup come to a simmer.

Finish cooking the meatballs: Make sure that the soup is at a simmer and add the meatballs back to the pot. Let this cook on a simmer (don’t let it come to a boil or else the meatballs might fall apart) for 15 to 20 minutes or until the meatballs are fully cooked. You will know this has happened when most of the meatballs float to the top.

Cook the pasta: Now that the meatballs are fully cooked you can turn the heat up and let the soup come to a light boil. Then add in the pasta and let it cook in the soup for 7 to 9 minutes.

Finish the dish: Now you can finally add the spinach to the soup. I know it will look like a lot at first but as the spinach cooks it will wilt and shrink in size. This should only take about 4 to 6 minutes. And once the spinach is fully cooked taste the soup and add additional salt and pepper to your liking.

Ladle the Italian wedding soup into bowls, and garnish with some additional parmesan. Enjoy!