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Tender mini meatballs, greens, and pasta in a savory broth make Italian wedding soup a high protein, family-favorite classic. This comforting bowl is a delicious way to enjoy a healthy, balanced meal.
In a large bowl, combine ground chicken, Italian sausage, breadcrumbs, parmesan, egg, 1/4 tsp salt, and a pinch of black pepper. Mix gently by hand until just combined.
Roll mixture into mini meatballs, about 3/4-inch wide, and place them on a lined baking sheet.
Heat 1 tbsp olive oil in a large pot over medium heat. Add meatballs in batches and brown on all sides, turning gently, about 4 minutes. Remove browned meatballs and set aside.
Add the remaining olive oil to the pot. Sauté onion, celery, and carrots over medium heat until softened, about 5–6 minutes. Stir in garlic and dried oregano; cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a gentle boil. Return the meatballs to the pot, reduce heat to a simmer, cover, and cook for 15 minutes.
Add pasta and 3/4 tsp salt. Simmer uncovered, stirring occasionally, until the pasta is al dente, about 8 minutes.
Stir in spinach and cook until wilted, about 1–2 minutes. Season with black pepper to taste. Serve hot, garnished with extra parmesan if desired.
