This Italian Wedding Soup Recipe combines tender melt in your mouth meatballs with a super flavorful broth. The best part though is how easy it is to make!
Preheat oven to 375 Degrees F. Line a large baking sheet with aluminum foil and lightly spray with cooking spray. Set aside.
In a small bowl soak Italian bread slices in water for 5 minutes.
While bread is soaking place remaining ingredients in a large mixing bowl.
Squeeze as much water out of the soaked bread as you can and tear it apart with your fingers. Add it to other ingredients.
Use a fork to begin to incorporate ingredients together. Then finish off by mixing with your hands.
***You can make your meatballs whatever size you like but we like them fairly small. I made mine about 1/2 Tablespoon and my daughter still wanted them smaller.
Roll meatballs and place on prepared baking sheet. Place on the center rack of your preheated oven. Cook for about 15-20 minutes.
For the soup
In a large stock pot saute chopped onion in a Tablespoon of olive oil for about 3-5 minutes over medium heat.
Add chicken broth and turn burning to high. Once it begins to boil reduce heat to medium and add your pasta.
Cook for about 8 minutes then add your cooked meatballs and spinach. Cook for about 1-2 minutes longer. Remove from heat and serve.
Notes
*It may seem like you don't have enough pasta at first but as your soup sits the pasta will soak up some of the broth and thicken.*You will probably need to cook your meatballs in a couple of batches.