Italian Wedding Soup

Instructions

1. In a large mixing bowl, stir together the panko and milk until combined. Add the ground sausage, garlic, egg, Parmesan, Italian seasoning and salt and pepper. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix. Form the mixture into 1-inch meatballs.
2. Heat the olive oil in a large stockpot over medium-high heat. Add the meatballs in a single layer and cook for about 2-3 minutes per side, carefully flipping the meatballs with tongs once the bottom layer is seared and browned. Continue cooking, gently stirring the meatballs as needed, until they are just barely cooked through. Transfer the meatballs to a clean plate and set aside.
3. Add the pancetta to the stockpot and cook, stirring occasionally, until browned and crispy. Use a slotted spoon to transfer the cooked pancetta to the plate with the meatballs, leaving the grease behind.
4. Add the onion, carrots and celery to the stockpot and sauté in the pancetta grease, stirring occasionally, for about 5 minutes or until softened. Add the garlic and sauté for 1 additional minute, stirring frequently.
5. Add the chicken stock, acini de pepe, bay leaf, Italian seasoning, cooked pancetta and stir to combine. Continue cooking until the pasta is al dente. Add the spinach and cooked meatballs to the soup and gently stir to combine until the spinach has wilted.
6. Taste and season the soup with salt and pepper, as needed.
7. Serve warm, garnished with lots of Parmesan, and enjoy!