Italian Wedding Soup

To make the meatballs, in a large bowl, combine the ground chicken, ground beef, breadcrumbs, egg, Parmesan cheese, parsley, Italian seasoning, and garlic. Mix well. Shape the meatballs and transfer them to a parchment-lined baking sheet.

In a Dutch oven or large pot, heat the oil over medium-high heat. Arrange the meatballs in the pot in a single layer. Cook in multiple batches if necessary. Cook, turning the meatballs every 1 to 2 minutes, until they are brown on all sides. Remove the meatballs from the pot and set them aside. Repeat until all of the meatballs are browned.

To make the soup, heat the oil over medium-high heat. Add the celery, onion, and carrots to the pot. Cook, sitrring occasionally, until they begin to soften, about 3 to 5 minutes. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Stir in the chicken broth and Parmesan cheese rind and bring the mixture to a boil.

Once boiling, stir in the pasta and return the meatballs to the pot. Cook, stirring occasionally, until the meatballs are cooked through and the pasta is tender, about 10 minutes. Remove the Parmesan rind from the soup and discard.

In a small bowl, while whisking the eggs, slowly pour in 1 cup of the hot soup broth. While stirring the soup, pour the egg mixture into the soup. Stir in the spinach and cook until it is wilted, about 1 minute.

Serve immediately or store in the refrigerator for up to 3 days.