In a large bowl, stir ground meats, bread crumbs, Parmesan, seasoning, garlic, and egg until combined. Season with salt, pepper. Form into meatballs approximately 1/2" in diameter.
In a large Dutch oven or stock pot over medium heat, heat 1 tablespoon oil. Cook meatballs in batches, until outsides are golden and insides are cooked through. Remove from pot with a slotted spoon and set aside on a plate.
For the soup
Heat remaining oil and then add onion, carrots, celery, and thyme. Cook until fragrant about, 3 to 4 minutes. Add chicken broth and bring to a rapid boil. Add pasta and meatballs and lower to a simmer. Simmer until the pasta is cooked, 5 to 7 minutes. Add in the spinach and cook, stirring occasionally until wilted, about 1 minute more.
Garnish each bowl with dill, thyme and more Parmesan.
Note: you can buy chicken meatballs in the freezer section at some stores.This soup will keep for 3-5 days in the refrigerator.INSTANT POT: Brown the meatballs in batches in saute mode then cook them all on high for 3-5 minutes. Add all the remaining ingredients except the pasta and spinach cook on high for 3 more minutes. Remove lid and add pasta and cook a final 3 min , stir in spinach and allow to sit for up to five minutes before serving to wilt the spinach. SLOW COOKER: Cook the meatballs on the stove top as stated in the instruction. Add all the ingredients (except the pasta and spinach) to a crockpot on low for 5 hours or high for 2-3 hours. Add the pasta for the last hour and the spinach for the last 10 minutes.
Italian Wedding Soup
Amount Per Serving (1 g)
Calories 348Calories from Fat 162
% Daily Value*
Saturated Fat 6g38%
Vitamin A 4139IU83%
Vitamin C 25mg30%
* Percent Daily Values are based on a 2000 calorie diet.
Course: 50 of the Best Easy Soup Recipes for Families