1-Making Italian Wedding Soup: Start by mixing the meatball ingredients gently in a bowl to keep them tender. Shape the mixture into small balls about 1.9 cm in diameter for the best texture in the soup.

2-Next, heat the 15 ml of olive oil in a pot and brown the meatballs for about 2 minutes per batch, then set them aside. In the same pot, soften the diced yellow onion, 310 ml diced carrots, and 2 diced celery ribs over medium heat for 6 minutes, adding more olive oil if needed. This step creates a flavorful base that enhances the entire dish.

3-Add the 3 minced garlic cloves and 2 teaspoons of Italian seasoning, cooking for 1 minute to release their aroma. Pour in the 1.9 liters of chicken broth and bring it to a boil, then reduce to a simmer. Return the meatballs to the pot and let them simmer gently while you cook the 140 grams of acini di pepe pasta separately until al dente, then drain it.

4-Stir in the 4 to 5 cups of fresh spinach and cook for about 2 minutes until it wilts, adding salt and pepper to taste. To serve, add the pasta to individual bowls to keep the broth from getting soggy, then top with the soup and extra grated Parmesan cheese. For more flavor tips, consider adding 1 teaspoon each of hot sauce, Worcestershire sauce, and mustard powder.