Italian Wedding Soup

In a large bowl, combine the ground beef, breadcrumbs, 1/4 cup Parmesan cheese, egg, parsley, oregano, salt, and pepper. Mix well and form into small meatballs, about 1 inch in diameter.

Heat the olive oil in a large pot over medium heat. Add the meatballs in batches and brown them on all sides. Remove the meatballs and set them aside.

In the same pot, add the chopped onion and garlic; sauté until softened and fragrant.

Add the sliced carrots and celery, cooking for another 5-7 minutes until the vegetables start to soften.

Pour in the chicken broth and bring it to a boil. Reduce the heat to a simmer and add the meatballs back into the pot.

Let the soup simmer gently for about 30 minutes, allowing the flavors to meld.

Add the chopped spinach and pasta, cooking until the pasta is tender, about 8-10 minutes.

Season the soup with salt and pepper to taste.

Ladle the soup into bowls and garnish with additional grated Parmesan cheese before serving.

For a lighter version, you can use ground turkey or chicken instead of beef for the meatballs. If you like a bit more green in your soup, feel free to add other leafy vegetables like kale or Swiss chard. For a gluten-free version, substitute the breadcrumbs with almond flour and use a gluten-free pasta. To add some extra warmth and depth to the broth, try adding a pinch of red pepper flakes or a splash of white wine.