Italian Wedding Soup

directions

For the meatballs:

Mix everything well, form into 1 tablespoon balls, place on a baking sheet and bake in a preheated 400F/200C oven until cooked and lightly golden brown, about 20-25 minutes.

For the soup:

Heat the oil in a large saucepan over medium-high heat, add the onions, carrot, celery and cook until tender, about 7-10 minutes.

Add the garlic, fennel, and red pepper flakes and cook until fragrant.

Add the broth, Italian seasoning, pasta, and meatballs, bring to a boil, reduce the heat and simmer until the pasta is tender, about 8 minutes

Turn off the heat, add the parmesan and spinach, mix and let the cheese melt into the broth and the spinach wilt.

Add the lemon juice and parsley, season with salt and pepper to taste and enjoy!

Option: Use your favourite meatballs.

Option: Use italian sausage to form into meatballs.

Tip: Make the meatballs ahead of time.