Italian Wedding Soup
Mix the chicken, beef and/or pork together in a large bowl.
Add the breadcrumbs, parmesan, egg, salt, rosemary and parsley, and stir to combine.
Form 1-inch balls from the mixture.
Heat a large soup pot or Dutch oven over medium heat, and add enough oil to coat the bottom of the pan. Add the meatballs.
Cook on all sides until they are cooked through, about 8 minutes.
Remove the meatballs from the pan, and add onion. Cook until it becomes translucent.
Stir in the garlic and cook until it becomes fragrant, about 30 seconds.
Add the carrots and celery and cook for another 5 minutes or until slightly softened.
Pour in the chicken broth and add the bay leaves. Bring the liquid to a boil over high heat then reduce the heat to medium.
Stir in the pasta and cook for about 4 to 5 minutes.
Stir in the meatballs and the spinach, cover, and let it simmer for another 5 to 10 minutes or until the spinach has reduced significantly and the pasta is cooked to your liking.
Serve with freshly chopped parsley for garnish if desired.
For more recipes, check out More Than Meat and Potatoes!