Easy Italian Wedding Soup

Prepare the Meatballs
Stir breadcrumbs and milk in a large bowl and let sit for 5 minutes. Add the egg, parmesan cheese, oregano, salt, and pepper. Stir until well blended.
Add the ground meat, and use a fork or your fingers to gently mix everything until combined. Try not to overmix for the most tender meatballs.
Wet your hands and form the mixture into ½-inch balls (about 2 teaspoons). You should get about 35 meatballs. A small cookie scoop is useful here (see our video).
Heat 2 tablespoons of oil in the bottom of a large soup pot or Dutch oven over medium heat. Place the meatballs into the hot oil and cook until browned on all sides, about 10 minutes. Depending on the shape or size of the pot, you may need to do this in two batches. Transfer the browned meatballs to a plate.
Make the Soup
Check the bottom of the pot used to brown the meatballs. If there is a lot of oil/fat left, remove most of it.
Place the pot back over medium heat, and then add the onions, carrots, and celery. Cook, stirring every few minutes, until the vegetables begin to soften, 5 to 6 minutes.
Stir in the garlic and bay leaf. Cook, stirring the garlic around the pan, for about 1 minute.
Pour in the stock and bring to a low simmer. Use a spoon to scrape up any browned bits stuck to the bottom of the pot.
Taste the soup, then adjust the seasoning with salt and pepper. You may need 1/2 or more teaspoons of salt, depending on the stock used.
Simmer the soup for 20 minutes, then add the pasta and browned meatballs. Simmer for another 10 to 15 minutes or until the pasta is cooked.
Stir in the spinach and cook until wilted, about 2 minutes. Serve.

Ingredient :

For the Meatballs
1 pound (450g) ground beef, pork, chicken, turkey, or a combination; we prefer a 50-50 blend of pork and turkey
1/2 cup (35g) panko breadcrumbs or homemade breadcrumbs
1/2 cup (118ml) milk, dairy or non-dairy
1 large egg
1/4 cup (14g) finely grated Parmigiano-Reggiano cheese, 1/2 ounce
1/2 teaspoon dried oregano
3/4 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
For the Soup
2 tablespoons olive oil or avocado oil
1/2 medium onion, chopped
2 medium carrots, thinly sliced
2 celery ribs, finely diced
2 garlic cloves, minced, 2 teaspoons
1 bay leaf
8 cups (1.8L) chicken stock
1/2 cup (113g) small pasta like Ancini di Pepe, orzo, or pearl couscous
4 cups (113g) baby spinach, substitute kale or escarole
1/2 cup fresh parsley, chopped
Handful of fresh dill, optional