To prepare the meatballs, in a large mixing bowl, combine the ground sausage, ground beef, breadcrumbs, egg, Italian seasoning, garlic powder, salt, black pepper, grated Parmesan cheese, and lukewarm water. Mix until well combined.
Shape the mixture into small meatballs, about 1 inch in diameter, and set aside.
Warm up the olive oil in a generously sized soup pot or Dutch oven on medium heat. Add the diced onion, chopped carrots, and celery, and sauté until softened, about 5-7 minutes.
Add the minced garlic and crushed red pepper flakes, and cook for an additional 1-2 minutes until fragrant.
Pour in the chicken broth and beef broth, and bring the mixture to a simmer.
Carefully add the meatballs to the simmering broth, one by one, and let them cook for about 10-12 minutes, or until they are cooked through and tender.
Stir in the acini di pepe pasta and continue to simmer for 8-10 minutes, or until the pasta is al dente.
Add the chopped spinach to the soup and cook for an additional 2-3 minutes until wilted.
Adjust the seasoning of the soup with salt and black pepper according to personal taste.
To serve, ladle the Italian Wedding Soup into bowls and sprinkle each serving with grated Parmesan cheese. Drizzle freshly squeezed lemon juice over the top for a burst of brightness and flavor.
Conclusion:
Indulge in the heartwarming flavors of Italian cuisine with this delightful Italian Wedding Soup. With its tender meatballs, fragrant broth, and vibrant vegetables, this soup is a celebration of comfort and taste. Whether you’re enjoying it on a chilly evening or serving it at a gathering with loved ones, this soup is sure to be a hit. So, grab a spoon, savor each spoonful, and let the flavors transport you to Italy with every bite.
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