Everyone loves this Italian dish. I put it out and, just like that, it's gone.

Italian Wedding Soup has always held a special place at our family table, especially during chilly Midwestern evenings. This heartwarming dish has its roots in Italian cuisine, blending tender meatballs with verdant greens and savory broth. Despite its name, it's not traditionally served at weddings, but the harmony of flavors certainly makes it fit for a celebration. This soup comes together beautifully, offering comfort in every spoonful. Whether you're new to cooking or a seasoned home chef, this recipe is a delightful way to bring some classic Mediterranean warmth to your home.

Italian Wedding Soup pairs wonderfully with a crisp, fresh salad – perhaps a Caesar or a mixed green salad with a tangy vinaigrette. A slice of crusty rustic bread and a sprinkling of Parmesan cheese on top of your soup can make the meal feel complete. For a heartier spread, serve alongside roasted vegetables or a simple pasta dish. It also goes well with a glass of light white wine, like Pinot Grigio, to keep the meal refreshingly balanced.

Servings: 6

1/2 pound ground beef
1/2 pound ground pork
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
Salt and pepper to taste
2 tablespoons olive oil
1 small onion, chopped
2 carrots, sliced
2 celery stalks, chopped
6 cups chicken broth
1 cup small pasta (like acini di pepe or orzo)
4 cups fresh spinach, chopped
1/4 cup fresh parsley, chopped

1. In a large bowl, mix together the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, and a pinch of salt and pepper until well combined.

2. Shape the mixture into small meatballs, about the size of a teaspoon.

3. In a large pot, heat the olive oil over medium heat. Brown the meatballs in batches, ensuring they are cooked through. Remove meatballs and set aside.

4. In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened.

5. Pour in the chicken broth and bring to a boil.

6. Add the pasta and let it cook according to the package instructions until al dente.

7. Reduce the heat to a simmer and return the meatballs to the pot, along with the chopped spinach and parsley. Simmer for another 5 minutes.

8. Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with extra Parmesan cheese if desired.

For a lighter version, substitute ground turkey or chicken for the beef and pork. You can also add other greens like escarole or kale for a different twist. If you prefer a richer broth, you might add a splash of white wine or replace part of the chicken broth with beef broth. Leftover soup stores well in the fridge for a couple of days, and the flavors meld beautifully over time.