Homemade Italian Wedding Soup Recipe

Preheat oven to 350 degrees

For the meatballs:

Place ground chicken, sausage, bread crumbs, garlic, Parmesan, egg, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl and combine gently either with a fork, or your hands.

Line a baking sheet with parchment paper.

With a teaspoon or your hands, form into 1-inch meatballs and place on baking sheet. You should have about 40-50 meatballs.

Bake for 30 minutes, until cooked through and lightly browned.

For the soup:

Heat the olive oil in a Dutch oven over medium heat.

Add onion, carrot and celery and sauté until softened, 5-6 minutes, stirring occasionally.

Add the chicken broth and sherry and bring to a boil.

Add the pasta to a simmering broth and cook for 5-6 minutes, until pasta is tender.

Add meatballs to soup and cook for another 2-3 minutes.

Stir in spinach and cook for another 2 minutes, until the spinach is just wilted.

Ladle into soup bowls and sprinkle each with extra Parmesan cheese.

Serve hot.